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.
This summery 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 and 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.
Like this Peach Cake recipe?
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- 1 1/2 cups flour
- 1 tsp baking powder
- 2/3 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 2/3 cup milk
- 2 small unpeeled peaches chopped relatively small (I cut the peaches wedges, then cut each wedge into about 6 pieces.)
- 1/2 cup icing sugar powdered sugar
- 1/4 tsp vanilla extract
- 1 teaspoon milk
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.
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.
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