Peach Cake with Vanilla Glaze
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Peach Cake with Vanilla Glaze. Delicious served warm with a scoop of ice cream or cold as a picnic basket favourite, this summer cake is sure to please.
Originally published August 2015
This summer-y loaf cake was kind of inspired by a light fruitcake of sorts. Apricot Raisin Cake is a very, very popular recipe here in Newfoundland, especially around the Christmas Holidays.
I've even known people who served it as their wedding cake. That cake is, of course, made with dried fruit but I decided to try a sort of summer version, now that fresh peach season is here.
I resisted the urge to put cream cheese in the batter as the Apricot Raisin Cake does. The cream cheese does add extra moistness to the cake but I figured the moisture from the chopped peaches would be more than enough for this recipe and I was quite right.
The recipe turned out very moist and buttery with plenty of peach flavour baked in.
To be honest, we served this cake still warm from the oven for dessert a couple of nights ago. Although there was very little of it left, I managed to sample it cold the next morning and it was still very good indeed.
So, whether you want to serve it warm with a scoop of vanilla ice cream or cold as a perfect picnic loaf, this summer peach cake is sure to please.
If you can't get enough peach recipes, like me, take a look at this Collection of 21 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.
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Peach Cake with Vanilla Glaze
Peach Cake with vanilla Glaze - delicious served warm with a scoop of ice cream or cold as a picnic basket favorite, this summer cake is sure to please.
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking powder
- ⅔ cup butter
- ¾ cup sugar
- 2 eggs
- 2 teaspoon pure vanilla extract
- ⅔ cup milk
- 2 small unpeeled peaches, chopped relatively small (I cut the peaches wedges, then cut each wedge into about 6 pieces.)
For the vanilla glaze
- ½ cup icing sugar, powdered sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon milk
Instructions
- Grease a 9x5 inch loaf pan and line with parchment paper. Preheat oven to 350 degrees F. 325 degrees F for glass bake ware.
- Sift together the flour and baking powder and set aside.
- Cream the butter and sugar very well. Beat in the vanilla extract.
- Beat in the eggs, one at a time, beating well after each addition.
- Fold in the flour and baking powder mixture alternately with the milk. When folding wet and dry ingredients always begin and end with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in two portions.
- Gently fold in the chopped peaches by hand using a rubber spatula.
- Spread batter evenly into the prepared loaf pan and bake for about an hour to an hour and 15 minutes. (The baking time here is likely going to vary considerably, depending on the juiciness of the peaches and the varying sizes of loaf pans in general. Let the toothpick test be your guide to when this cake is completely baked. If you find the cake is browning too much on top, reduce the heat by 25 degrees for the last of the baking time.
- Cool the cake in the pans for 15 minutes before lifting it out onto a wire rack to cool completely. If serving the cake warm, you can glaze it after it has been out of the oven for about 30-40 minutes.
To prepare the glaze
- Simply mix all of the ingredients for the glaze in a measuring cup with a spout until smooth. If you need to, add a couple more drops of milk to the glaze to thin it if necessary or add a teaspoon or two more of icing sugar to bring it to the correct, pourable consistency.
- Pour the glaze in a steady, think stream over the surface of the cake.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
12 servingsAmount Per Serving Calories 246Saturated Fat 6gCholesterol 55mgSodium 107mgCarbohydrates 32gSugar 20gProtein 3g
I have been looking for a peach recipe lately to make, and this looks perfect!
I have made this cake with peaches, raspberries, and apples. Everyone of them a success; with or without glaze, warm or cold, it's a hit every time. This cake makes coffee taste better!
So glad it's been such a success!
I don't understand 2 in small peaches.
Typo. Fixed now.
I have just made this recipe and when I was putting it into the pans it occurred to me that the recipe did not include salt. I am hoping it is not going to affect the outcome of it. I also put some blueberries in it to give it a contrasting finish. I am looking forward to trying this.
When using salted butter I always omit salt from baking recipes. Be careful not to put too much fruit in this recipe. Cut back on the peaches if adding blueberries for sure.
Thank you for clearing up that about salthe being omitted when using salted butter. It did turn out to be a really nice loaf. I will be making it again!💖
So delicious!
Barry. Can you use canned peaches for this as Peach season is just a short time here for us? Thanks
Yes but frozen peaches are better.
Looks great! Has anyone tried freezing this?
Can you suggest another topping, I don't like icing sugar....too sweet.
Looks delicious! Is keeping the skin on the peaches to keep them from falling apart? Or is it preference?
I have two ripe peaches waiting for the perfect recipe! Can't wait to try this!
I don’t understand the direction what do I do with the creamed butter sugar and vanilla and the 2 beaten eggs it says to fold flour mixture with milk? Please help
Fold the flour mixture alternately with the milk into the creamed mixture.