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Peach Cream Loaf Cake with Crumble Topping

Peach Cream Loaf Cake with Crumble Topping

This Peach Cream Loaf Cake with Crumble Topping is a summer delight that perfectly captures the essence of fresh peaches and creamy indulgence. With its moist texture, luscious layers of peach slices, and a crunchy crumble topping, it’s the ideal treat for gatherings, picnics, or just a sweet afternoon snack.

Why You’ll Love This Recipe

This loaf cake is not only visually stunning but also bursting with flavor. The sweet peaches complement the creamy richness, while the crumble adds a satisfying crunch. Here are a few reasons to get excited about baking this cake:

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  • Seasonal Flavors: Highlights the best of summer with fresh peaches.
  • Easy to Make: Simple steps for a show-stopping dessert.
  • Versatile: Perfect for brunch, dessert, or a sweet snack.
  • Impressive Presentation: Looks gorgeous on any table.
  • Comforting Taste: Combines creamy, fruity, and crunchy textures.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup cream cheese, softened
  • 1 cup fresh peaches, peeled and sliced
  • ½ cup brown sugar (for crumble)
  • ½ cup rolled oats (for crumble)
  • ¼ cup all-purpose flour (for crumble)
  • ¼ teaspoon cinnamon (for crumble)
  • ¼ cup unsalted butter, melted (for crumble)

How to Make Peach Cream Loaf Cake

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, and ½ teaspoon of cinnamon. Set aside.
  3. In a large bowl, cream together ½ cup of softened butter and 1 cup of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and ½ cup of cream cheese until smooth.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the sliced peaches gently to avoid breaking them.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. In a separate bowl, prepare the crumble by combining ½ cup of brown sugar, ½ cup of rolled oats, ¼ cup of flour, ¼ teaspoon of cinnamon, and melted butter. Mix until crumbly and sprinkle evenly over the batter.
  7. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for the Best Results

  • Use ripe but firm peaches for the best flavor and texture.
  • Ensure all ingredients are at room temperature for a smooth batter.
  • Don’t overmix; fold in the flour gently to keep the cake light and airy.
  • Allow the cake to cool completely before slicing to maintain its structure.

Easy Variations

  • Substitute peaches with other fruits like blueberries, strawberries, or apples.
  • Add a dash of almond extract for a nutty flavor.
  • Incorporate chopped nuts into the crumble for added crunch.
  • Drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.

What to Serve With It

  • Serve with a dollop of whipped cream or vanilla ice cream for a decadent treat.
  • Pair with a cup of coffee or tea for a delightful afternoon snack.
  • Enjoy alongside a fresh fruit salad to complement the flavors.

Storage and Reheating

Store the Peach Cream Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. This cake can also be frozen for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds or enjoy it cold.

Recipe Card

Peach Cream Loaf Cake with Crumble Topping
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings
Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup cream cheese, softened
  • 1 cup fresh peaches, peeled and sliced
  • ½ cup brown sugar (for crumble)
  • ½ cup rolled oats (for crumble)
  • ¼ cup all-purpose flour (for crumble)
  • ¼ teaspoon cinnamon (for crumble)
  • ¼ cup unsalted butter, melted (for crumble)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, and ½ teaspoon of cinnamon. Set aside.
  3. In a large bowl, cream together ½ cup of softened butter and 1 cup of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and ½ cup of cream cheese until smooth.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the sliced peaches gently to avoid breaking them.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. In a separate bowl, prepare the crumble by combining ½ cup of brown sugar, ½ cup of rolled oats, ¼ cup of flour, ¼ teaspoon of cinnamon, and melted butter. Mix until crumbly and sprinkle evenly over the batter.
  7. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes:

  • Use ripe but firm peaches for the best flavor and texture.
  • Store in an airtight container for up to 3 days at room temperature.

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