Peaches + Cream Yogurt Loaf Cake: Cooking With Courtney

From Feed the Soul Blog:

This time of year, one of my favorite booths in the farmers market is the peach stand. I do my shopping everywhere else first, and save the peach stand for last as a special treat to myself. There’s nothing quite like biting into a perfectly ripened peach, juice dripping down your chin and fingers. This loaf cake recipe is an ode to one of summer’s most wonderful fruits, and it just might be my very favorite peach dessert recipe!

Fresh, juicy yellow peaches speckle this beginner-friendly yogurt loaf with just 7 ingredients (plus a pinch of salt). Honey-flavored Greek yogurt gives this peach cake recipe a rich, decadent texture and keeps the loaf nice and hydrated. No dry, crumbly, sad loafs here. It bakes to a beautiful, light golden brown crust. It’s the cake version of that classic, clean peaches n’ cream flavor.

This peach cake recipe is definitely an indulgent treat, but I don’t find it to be too heavy. I usually eat this as a breakfast loaf with my morning coffee.

Skip to the full recipe.

It also makes an excellent dessert. If you want to up the ante and make it feel a bit more rich, feel free to serve it with melted butter or a simple icing. Maybe throw a scoop of vanilla icing into the mix. Why not?

But no matter how I serve this loaf cake recipe, I like to serve it warm! I tend to store it in the fridge — it keeps well for several days in an airtight container (if it lasts that long — then pop a slice of peach cake in the microwave for a few seconds.

Eagle-eyed readers will notice tangerines are photographed in this peach recipe. Feel free to use either, or whatever looks best at the market that day. Baking may be something of a science, but there is room for some creativity here!

Get the complete recipe, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

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