Print

Peach Cobbler Loaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

This Peach Cobbler Loaf combines the juicy sweetness of ripe peaches with a tender, cinnamon-spiced cake base, topped with a buttery streusel crust for an irresistible dessert or breakfast treat. With fresh lemon zest and yogurt adding brightness and moisture, this loaf brings the classic flavors of peach cobbler into a convenient, sliceable format perfect for sharing.

Ingredients

Peach Mixture

  • 1¼ pounds (565 grams) peaches, pitted and cut into 8 wedges (no need to peel)
  • Finely grated zest and juice from half a lemon
  • 1 teaspoon ground cinnamon
  • 1/3 cup (72 grams) plus 1 tablespoon (15 grams) light brown sugar, divided

Cake Batter

  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, cold is fine
  • 1/3 cup (65 grams) granulated sugar
  • 1/2 cup (115 grams) plain unsweetened Greek-style yogurt or sour cream
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1⅓ cups (180 grams) all-purpose flour

Streusel Topping

  • 2 tablespoons (30 grams) unsalted butter, cold is fine
  • 2 tablespoons (25 grams) granulated sugar
  • A pinch of salt
  • 1/4 cup (35 grams) all-purpose flour

Instructions

  1. Prepare the Peaches: In a medium bowl, toss the peach wedges with lemon zest, lemon juice, cinnamon, and 1/3 cup plus 1 tablespoon of light brown sugar until well coated. Set aside to marinate, allowing the flavors to meld.
  2. Make the Cake Batter: In a mixing bowl, cut the cold unsalted butter into the granulated sugar until the mixture is crumbly. Add the Greek yogurt (or sour cream) and eggs, whisking until smooth. In a separate bowl, combine the baking powder, baking soda, kosher salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; do not overmix.
  3. Assemble the Loaf: Preheat the oven to 350°F (175°C) and grease a loaf pan. Spread half of the batter into the bottom of the pan. Layer the marinated peaches evenly over the batter. Spread the remaining batter over the peach layer gently to partially cover the fruit.
  4. Prepare the Streusel Topping: In a small bowl, combine the cold unsalted butter, granulated sugar, salt, and flour. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the batter and peaches.
  5. Bake the Loaf: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and crisp.
  6. Cool and Serve: Allow the peach cobbler loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream.

Notes

  • Do not peel the peaches; their skins add flavor and color.
  • Using cold butter in the batter and streusel helps achieve a crumbly, tender texture.
  • Greek yogurt or sour cream adds moisture and a slight tang that balances the sweetness.
  • Ensure not to overmix the batter to keep the loaf tender.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate up to 4 days.

Find it online: https://lauracooks.com/peach-cobbler-loaf-recipe/