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Luscious Almond Peach Loaf Cake – Soft, Juicy, and Perfect with Coffee

grandmastasty.com By grandmastasty.com Updated
Luscious Almond Peach Loaf Cake – Soft, Juicy, and Perfect with Coffee

Tender almond-scented crumb, pockets of jammy peaches, and a golden, slightly crisp top—this Luscious Almond Peach Loaf Cake tastes like a bakery treat you’d happily pay for, but it’s incredibly easy to make at home. The ground almonds keep the cake moist for days, while fresh (or frozen) peaches melt into the batter and create sweet, sunny bites in every slice.

It’s the kind of loaf you bake for lazy weekends, brunch, or a simple dessert—with a flavor that feels special but not fussy.

Why You’ll Love It

  • Super moist & tender: Almond flour + butter + yogurt keep the loaf soft and never dry.
  • Peach in every bite: Juicy chunks and a hint of peach on top for extra flavor and color.
  • Almond bakery vibes: Almond extract and sliced almonds give that classic pastry-shop aroma.
  • Flexible: Use fresh, frozen, or even well-drained canned peaches—no excuse not to bake it.

Ingredients

For the Almond Peach Loaf Cake

  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (50 g) finely ground almonds or almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • ½ tsp ground cinnamon (optional, for warmth)
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ⅓ cup (70 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120 g) plain yogurt or sour cream, at room temperature
  • ¼ cup (60 ml) milk
  • 1 ½ tsp pure vanilla extract
  • ½ tsp almond extract
  • 1 ½–2 cups diced peaches (fresh, frozen, or well-drained canned)
    • If using frozen, do not thaw completely; toss lightly in 1–2 tsp flour.

For the Topping

  • 2–3 tbsp sliced almonds
  • 1–2 tbsp coarse sugar or regular granulated sugar (for crunch)
  • A few extra thin peach slices (optional, for the top)

Time & Yield

  • Prep: 20–25 minutes
  • Bake: 50–60 minutes
  • Cool: 45–60 minutes
  • Total: ~1¾–2 hours (mostly hands-off)
  • Yield: 1 loaf (8–10 slices)

Instructions

1) Prep the Pan & Peaches

  1. Prep the loaf pan:
    • Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang for easy lifting.
  2. Prep the peaches:
    • If using fresh peaches, peel (optional) and dice into small chunks.
    • If using frozen, dice if needed and toss lightly with 1–2 tsp flour to help prevent them from sinking.
    • If using canned, drain very well and pat dry.

2) Mix the Dry Ingredients

  1. In a medium bowl, whisk together:
    • Flour
    • Ground almonds
    • Baking powder
    • Baking soda
    • Salt
    • Cinnamon (if using)

Set aside.

3) Make the Batter

  1. Cream butter & sugars:
    • In a large bowl (or stand mixer with paddle), beat butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
  2. Add eggs & flavor:
    • Beat in the eggs one at a time, mixing well after each addition.
    • Add vanilla and almond extract and mix until smooth.
  3. Add yogurt & milk:
    • Mix in the yogurt (or sour cream) until combined.
    • Stir in the milk—the mixture may look slightly curdled; that’s okay.
  4. Combine wet & dry:
    • Add the dry ingredient mixture to the bowl.
    • Fold gently with a spatula just until no dry streaks remain.
  5. Fold in peaches:
    • Gently fold in the diced peaches, trying not to break them up too much.
    • The batter will be thick and generously studded with fruit.

4) Fill the Pan & Bake

  1. Pan it:
    • Spread the batter evenly into the prepared loaf pan.
    • Smooth the top with a spatula.
  2. Add the topping:
    • Arrange a few thin peach slices on top (optional).
    • Sprinkle with sliced almonds and coarse sugar for crunch and a pretty finish.
  3. Bake:
    • Bake at 350°F (175°C) for 50–60 minutes, or until:
      • The loaf is deep golden, and
      • A skewer inserted in the center comes out mostly clean (a few moist crumbs are fine; wet batter is not).
    • If the top is browning too quickly, tent with foil for the last 10–15 minutes.
  4. Cool:
    • Let the loaf cool in the pan for 15–20 minutes.
    • Use the parchment overhang to lift it out onto a wire rack.
    • Cool completely before slicing to avoid crumbling.

Serve It Like This

  • Slice thick and serve at room temperature or slightly warm.
  • Dust with powdered sugar just before serving for a bakery-style look.
  • Pair with:
    • Coffee or cappuccino
    • Black tea, chai, or a light herbal tea
    • A spoonful of whipped cream, Greek yogurt, or vanilla ice cream for dessert mode

This loaf works just as well on a brunch table as it does for an evening treat.

Pro Tips for a Perfect Almond Peach Loaf

  • Room-temp ingredients: Soft butter and room-temp eggs/yogurt blend smoother and trap more air, giving a better crumb.
  • Don’t overmix: Once the flour goes in, mix gently to keep the cake tender.
  • Flour the peaches (when needed): Especially with frozen peaches, a little flour helps keep them from sinking.
  • Check early: Start checking at 45–50 minutes—every oven is different, and you don’t want a dry loaf.
  • Let it cool fully: The crumb sets as it cools, which makes slicing easier and cleaner.

Variations & Twists

  • Peach & Raspberry Swirl:
    • Fold in a handful of fresh or frozen raspberries with the peaches.
  • Glazed Almond Peach Loaf:
    • Mix ½ cup powdered sugar with 1–2 tbsp milk and a drop of almond extract, then drizzle over the cooled loaf.
  • Brown Butter Upgrade:
    • Brown the butter, let it cool slightly, then use it in the batter for a deeper, nutty flavor.
  • Gluten-Friendly Option:
    • Use a good 1:1 gluten-free baking flour blend and make sure your almond flour is certified GF.

Make-Ahead, Storage & Freezing

  • Make-Ahead:
    • Bake the loaf a day in advance—almond and peach flavors develop even more by the next day.
  • Room Temperature:
    • Store tightly wrapped at room temp for 1–2 days.
  • Refrigerator:
    • For longer storage, keep in the fridge up to 4–5 days.
    • Bring slices to room temperature or warm lightly before serving.
  • Freezing:
    • Wrap the whole loaf or individual slices tightly in plastic wrap, then foil, and freeze up to 2 months.
    • Thaw at room temperature, still wrapped, to retain moisture.

Nutrition (Per Slice – Approximate, for 10 slices)

  • Calories: ~260–320 kcal
  • Fat: ~13–17 g
  • Carbs: ~30–36 g
  • Protein: ~4–5 g
  • Fiber: ~2–3 g (from almonds + peaches)

(Values will vary based on peach quantity, sugar, and slice thickness.)

Why This Recipe Works

Combining all-purpose flour with ground almonds gives the loaf a soft, moist crumb and light nuttiness without feeling heavy. Yogurt and butter keep it rich and tender, while the peaches add natural sweetness and juicy bursts throughout. Almond extract ties everything together with that classic bakery aroma, and sliced almonds on top add gentle crunch—so every slice is layered with texture and flavor from top to bottom.

Final Thought: When you want something that tastes like summer sunshine baked into a cozy loaf, this Luscious Almond Peach Loaf Cake is exactly the kind of simple, elegant bake you’ll come back to again and again.