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Peach Loaf Cake with Maple Brown Butter Glaze

As we head from summer into fall, this Peach Loaf Cake with Maple Brown Butter Glaze is the perfect morning coffee companion!

This time of year fashion bloggers begins talking about “transitional” wardrobe pieces to ease you into autumn while it’s still fairly warm out. That’s how I like to think about this Peach Loaf Cake with Maple Brown Butter Glaze.

It’s got the juiciest peaches that summer has to offer but in a comforting spiced cake with an icing that screams fall. It’s the best of both worlds! 

Peach Loaf Cake with Maple Brown Butter Glaze Ingredients & Subs

brown sugar— light or dark is fine 
all-purpose flour
ground cinnamon
unsalted butter
baking powder
baking soda
salt
egg
granulated sugar
vegetable oil
sour cream
whole milk
vanilla extract
almond extract
peaches— you’ll need about 2 medium-large peaches
confectioner’s sugar
maple syrup

How to Make

Preheat oven to 350°F. Line a 9×5 inch loaf pan with parchment paper and spray with nonstick spray.
Begin by making the streusel topping. Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a fork, cut butter into the brown sugar mixture until pea-size crumbles form. Refrigerate until ready to use. If the mixture becomes homogenous, you can break apart further after it’s chilled a bit.

To prepare the bread batter, whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine but avoid over-mixing.

Toss together all of the ingredients for the peach layer.

Spread half of the batter into the prepared loaf pan. Spoon the peaches and their juices evenly on top. Carefully spread the remaining batter evenly on top. Using a knife, swirl the batter around the loaf pan gently.

Evenly sprinkle streusel topping on top. Bake the bread for 60-65 minutes. Test the center of the bread with a toothpick. If it comes out clean, the bread is done. Cool bread completely in the pan set on a wire rack.
While the cake is cooling, make the icing. Melt the butter over medium heat, swirling occasionally. After 5-8 minutes, the butter will begin to brown– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.

Be careful not to burn. Once browned, remove from heat immediately and allow to cool for 5 minutes. After 5 minutes, whisk in the rest of the icing ingredients until smooth.

Add more confectioners’ sugar for a thicker texture or add more milk to thin out if needed.
Once the cake is completely cooled, drizzle over the maple brown butter icing, slice, and serve.

More Peachy Recipes You’ll Love!

The Perfect Peach Daiquiris

Peach Brie Hand Pies with Thyme Honey

Grilled Peach and Proscuitto Flatbreads

Spring Pasta Salad with Basil Vinaigrette

Boozy Peach Blackberry Pie

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Peach Loaf Cake with Maple Brown Butter Glaze

Yield: 1 loaf
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
As we head from summer into fall, this Peach Loaf Cake with Maple Brown Butter Glaze is the perfect morning coffee companion!

Ingredients

For the streusel topping

  • 2 tablespoons packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cubed

For the cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For the peaches

  • 1 and 1/2 cups peeled and chopped peaches (about 2 medium-large peaches)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

For the brown butter maple glaze

  • 1 tablespoon unsalted butter
  • 1 cup confectioner's sugar
  • 1 tablespoon maple syrup
  • 1-3 tablespoon milk

Instructions

  1. Preheat oven to 350°F . Line a 9×5 inch loaf pan with parchment paper and spray with nonstick spray.
  2. Begin by making the streusel topping. Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a fork, cut butter into the brown sugar mixture until pea-size crumbles form. Refrigerate until ready to use. If the mixture becomes homogenous, you can break apart further after its chilled a bit.
  3. To prepare the bread batter, whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine but avoid over-mixing.
  4. Toss together all of the ingredients for the peach layer.
  5. Spread half of the batter into the prepared loaf pan. Spoon the peaches and their juices evenly on top. Carefully spread remaining batter evenly on top. Using a knife, swirl the batter around the loaf pan gently. Evenly sprinkle streusel topping on top.Bake the bread for 60-65 minutes. Test the center of the bread with a toothpick. If it comes out clean, the bread is done. Cool bread completely in the pan set on a wire rack.
  6. While the cake is cooling, make the icing. Melt the butter over medium heat, swirling occasionally. After 5-8 minutes, the butter will begin to brown– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Be careful not to burn. Once browned, remove from heat immediately and allow to cool for 5 minutes. After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture or add more milk to thin out if needed.
  7. Once the cake is completely cooled, drizzle over the maple brown butter icing, slice and serve.

Notes

See the blog post above.

Did you make this recipe?

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