Name: Peach Cobbler Loaf
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/4 lb peaches, 565 g; pitted, no need to peel; cut each peach into 8 wedges; 1/2 lemon, finely grated zest and juice from half a lemon; 1 tsp ground cinnamon; 1/3 cup brown sugar, light; 72 g; plus 1 tablespoon (15 g), divided; 6 tbsp butter, unsalted; cold is fine; 3 ounces / 85 g; 1/3 cup granulated sugar, 65 g; 1/2 cup plain greek yogurt, unsweetened; 115 g; or sour cream; 2 eggs, large; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 1 1/3 cups all-purpose flour, 180 g; 2 tbsp butter, unsalted; cold is fine; 30 g; for streusel; 2 tbsp granulated sugar, 25 g; for streusel; 1 pinch salt, for streusel; 1/4 cup all-purpose flour, 35 g; for streusel

Steps

Let's start by heating your oven to 375°F (190°C). Line a loaf pan (about 6 cups/1420 ml; 8×4 inches on the bottom and 9×5 inches on top) with parchment paper, letting it hang up over two sides like handles. Give any part of the pan that isn't covered a quick spray of nonstick spray. Set the pan on a larger sheet pan to catch any drips.
Now for the cake: Finely grate the lemon zest into a large bowl and set it aside. Put the peach wedges in a medium bowl and squeeze the juice of the lemon half over them. Add the cinnamon and 1 tablespoon of the brown sugar, then stir until the peaches are nicely coated. Set them aside for now.
Melt the 6 tablespoons butter and pour it into the larger bowl with the zest. Add the granulated sugar (1/3 cup) and the remaining brown sugar (1/3 cup), and whisk everything together. Stir in the yogurt or sour cream, then add the eggs and beat until everything is well combined.
Sprinkle the baking powder, baking soda, and salt over the surface of the batter and whisk thoroughly. Add the flour (1⅓ cups) and stir gently until you can't see any dry flour.
Time to make the streusel: Melt the remaining 2 tablespoons butter in a small bowl. Stir in the remaining granulated sugar (2 tablespoons) and a pinch of salt, then add the remaining flour (¼ cup) and stir until crumbs form.
Now let's put it all together: Pour half of the batter into your prepared pan and spread it out evenly. Arrange half of the peaches over the batter in a single layer. Spoon the rest of the batter on top and smooth it out. Arrange the remaining peaches over the top, then pour any juices left in the bowl over the peaches. Finish with a sprinkle of streusel.
Bake the cake: With the pan on a baking sheet, bake for 60 to 70 minutes, until a tester inserted into the center (and a few times under the top peach layer) comes out clean. It may need up to 5 minutes longer. Let it cool on a rack.
When you're ready to serve: Run a knife along any sides of the cake that aren't lined with parchment, then use the parchment to lift the cake out of the pan. Cut into thick slices and enjoy.
Make ahead: This cake is very good on the first day, but even better on the second and third. Store it in the pan at room temperature, unwrapped, so the top keeps its lovely texture.

Adapted from Smitten Kitchen.