Description
This Refreshing Strawberry Peach Loaf Cake is a moist and flavorful treat combining the natural sweetness of fresh strawberries and peaches. Lightly spiced with baking powder and soda, enriched with butter and sour cream, and topped with a tangy fruit glaze, this delightful loaf is perfect for breakfast, dessert, or a sweet snack.
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). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining 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 until well combined. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract until incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in alternating portions with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in the Fruit: Carefully fold the diced fresh strawberries and peaches into the batter, taking care not to overmix to preserve the fruit’s texture and prevent the batter from becoming too wet.
- Bake the Cake: Pour the batter evenly into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the loaf’s top is a 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 glaze consistency by adding more juice if necessary.
- Cool and Glaze: Remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely. Drizzle the prepared glaze over the cooled loaf for a glossy, flavorful finish.
- Serve: Slice the loaf and serve. Enjoy the moist, fragrant, and refreshing combination of strawberries and peaches in every bite!
Notes
- Use fresh, ripe strawberries and peaches for the best flavor and texture.
- If fresh fruit isn’t available, frozen (thawed and drained) fruit can be used, but may add extra moisture to the batter.
- For a dairy-free version, substitute butter with a plant-based margarine and sour cream with coconut yogurt.
- Ensure not to overmix the batter after adding the dry ingredients to keep the loaf tender.
- The glaze can be adjusted to personal taste by varying the sourness or sweetness through lemon/orange juice or more powdered sugar.
