Peach Cobbler Loaf Cake

Peach Cobbler Loaf Cake

This peach cobbler loaf is so soft and tender, it will certainly be a hit with your loved ones. It comprises of a soft vanilla cake that has pieces of fresh peach inside it. The cake is then topped with a sweet, brown sugar crumble topping and a drizzle of icing.

This Peach Cobbler Loaf Cake makes for a delightful dessert just as well as it would make the perfect accompaniment to your tea or coffee for breakfast.

Peach Cobbler Loaf Cake

Peach Cobbler Loaf Cake


Crumb Topping:

  • 1 cup all-purpose flour
  • 6 tablespoons butter (melted)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg


  • 2 cup all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup low-fat sour cream
  • ¼ cup buttermilk
  • 1/3 cup vegetable oil
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 large eggs
  • 1 cup diced fresh peach
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt


  • 2-3 tablespoons milk
  • 1 cup powdered sugar
Peach Cobbler Loaf Cake

Peach Cobbler Loaf Cake


  1. Preheat oven to 325° F.
  2. Grease a 9×5-inch loaf pan then set aside.
  3. In a medium bowl, whisk together the flour, sugars, cinnamon, and nutmeg. Then pour in melted butter, stir to combine and set aside.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt then set aside.
  5. In a large mixing bowl, whisk together the vegetable oil, sour cream, buttermilk, and sugar until well combined. Then whisk in the eggs and vanilla extract until well-combined.
  6. Whisk in the dry ingredients until combined and fold in the diced peach.
  7. Transfer the batter into the prepared baking pan and top with the crumb mixture.
  8. Place in the oven and bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. (If topping begins to get too brown, tent with aluminum foil.)
  9. Allow the loaf to cool in the pan for about 10 minutes before transferring to a cooling rack to cool off completely.
  10. Whisk together the powdered sugar and milk. You can add in additional milk as required to get thick but pourable consistency.
  11. Drizzle the icing over the top of the cooled bread and allow to set before slicing.
  12. Serve and enjoy.

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