Description
This Refreshing Strawberry Peach Loaf Cake is a delightful summer dessert combining fresh strawberries and peaches into a moist, flavorful loaf. Perfect for breakfast, snacks, or dessert, this easy-to-make cake features a tender crumb enhanced by Greek yogurt and a hint of vanilla. Lightly sweet and bursting with fruit, it’s a crowd-pleaser perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flour (for tossing fruit)
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Fruit
- ½ cup diced fresh strawberries
- ½ cup diced fresh or canned peaches, drained if canned
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the cake doesn’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, allowing each to fully incorporate. Then add the Greek yogurt (or sour cream) and vanilla extract, mixing the batter until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined to avoid overmixing which can toughen the cake.
- Toss and Fold in Fruit: In a small bowl, toss the diced strawberries and peaches with 1 tablespoon of flour to prevent sinking. Gently fold the fruit into the batter, distributing evenly without overworking the mix.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the loaf to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Add ½ teaspoon almond extract or a citrus glaze on top for an extra flavor boost.
- Store the loaf cake in an airtight container at room temperature for up to 3 days.
- The cake can be refrigerated for up to one week for longer freshness.
