Every peach season, I get excited by the abundance of peaches at my local farmers market and I end up buying way too many. So if you’re like me and you have ripe peaches sitting on your counter, turn them into peach purĂ©e. I love adding peach purĂ©e to my iced tea or adding it to desserts like this moist, tender cake. This is one of my most popular cake recipes on social media, and for good reason. It does not disappoint! To watch the TikTok video, click here.
Peaches and Cream Loaf Cake
Moist, tender peach cake with peach cream cheese icing
Ingredients
Cake
- 1 ¼ cups (160g) all purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg, preferably freshly ground
- 1 cup (200g) granulated sugar
- â…” cup vegetable oil or neutral oil of your choice
- 2 large eggs
- 1 cup (227g) peach purée, divided (About 1 1/3 cups peeled, sliced peaches puréed in a food processor or blender)
- ½ teaspoon pure vanilla extract
- â…› teaspoon pure almond extract
Icing
- 2 tablespoons (28g) cream cheese, softened
- 1 tablespoon (14g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ¼ teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 1-2 tablespoons (15-30ml) reserved peach purée
- 2 tablespoons diced peaches, patted dry with paper towels
Instructions
Cake
- Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the insides.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended.
- Set aside 2 tablespoons of the peach purée for the icing.
- In a large bowl, beat the sugar, oil, eggs, remaining peach purée and the extracts with an electric mixer at medium speed or by hand with a whisk, until smooth and creamy. Add the flour mixture and stir just until combined.
- Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into center comes out clean, about 38-45 minutes.
- Let the cake cool in pan for 10 minutes, then turn it out onto a cooling rack to cool completely. Spread the icing on the cooled cake.
Icing
- In a medium-sized bowl, beat the cream cheese and butter together with an electric mixer on low speed until smooth and well combined. Do not over beat.
- Add the powdered sugar, salt, vanilla extract and 1 tablespoon (15ml) of peach purée. Beat until smooth. Add additional peach purée, if needed, until the desired consistency is reached. Smooth out any bubbles with by stirring slowly with a rubber spatula. Fold in the diced peaches.