Description
This Refreshing Strawberry Peach Loaf Cake is a moist and flavorful dessert combining fresh strawberries and peaches in a tender, perfectly baked loaf. Finished with a sweet fruit glaze, it’s an ideal treat for any season, boasting a delightful balance of fruity freshness and buttery richness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
Fruit
- 1/2 cup diced fresh strawberries (about 4-5 medium strawberries)
- 1/2 cup diced fresh peaches (about 2 medium peaches)
Glaze
- 1/2 cup powdered sugar
- 1 tbsp fresh peach juice (or orange juice)
- 1 tbsp fresh strawberry juice (or lemon juice)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened unsalted butter and granulated sugar together in a large mixing bowl until the mixture is light in color and fluffy in texture, which should take about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream or Greek yogurt. Start and finish with the dry ingredients, mixing gently until just combined to avoid overmixing the batter.
- Fold in the Fruit: Carefully fold the diced fresh strawberries and peaches into the batter, taking care not to overmix so that the fruit pieces remain intact and evenly distributed, adding moisture and vibrant color.
- Bake the Cake: Pour the prepared batter into the loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Make the Glaze: While the cake bakes, whisk together the powdered sugar, fresh peach juice, and fresh strawberry juice in a small bowl until smooth. Adjust the consistency by adding more juice if needed to get a pourable glaze.
- Cool and Glaze: After baking, allow the cake to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before drizzling the prepared glaze over the top for a sweet finishing touch.
- Serve: Slice the cooled loaf cake and serve. Enjoy the delightfully fruity and moist strawberry peach loaf cake as a refreshing treat any time of day.
Notes
- Use fresh ripe strawberries and peaches for the best flavor and texture.
- Do not overmix the batter after adding flour to keep the cake tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- The glaze can be adjusted with additional juice to desired consistency for drizzling or spreading.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
