Note: Very key here is the size of your loaf pan because this will fill out every speck of it before it is done, and the juices can still trickle over a little so we put it on a sheet pan. Mine holds 6 liquid cups (or 1420 ml); it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is smaller, pour off a muffin cup amount or two and bake them separately.
- 1¼ pounds (565 grams) peaches, pitted (no need to peel) and cut into 8 wedges
- 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
- 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
- 2 tablespoons (30 grams) unsalted butter, cold is fine
- 2 tablespoons (25 grams) granulated sugar
- Scant 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup (35 grams) all-purpose flour
Cake
Streusel
Prepare the cake: Finely grate the lemon zest into a large bowl and set aside. Place peach wedges in a medium bowl and squeeze the juice of the lemon half over it. Add cinnamon and 1 tablespoon of the brown sugar and stir to coat. Set aside.
Add 6 tablespoons melted butter to the larger bowl (with the zest in it), along with granulated sugar (1/3 cup) and remaining (1/3 cup) brown sugar; whisk to combine. Add yogurt or sour cream and mix. Add eggs and beat to combine. Sprinkle the surface of the batter with baking powder, baking soda, and salt and whisk thoroughly to combine, giving it a few extra stirs to make sure it’s mixed well. Add the flour (1⅓ cups) and stir until it disappears.
Make the streusel: Melt remaining 2 tablespoons butter in a small bowl. Stir in remaining granulated sugar (2 tablespoons), cinnamon (scant 1/4 teaspoon), and pinch of salt, then remaining flour (¼ cup) until crumbs form.
Assemble the cake: Pour half of cake batter in your prepared pan, spreading it evenly. Arrange half of peaches on the batter in one layer. Spoon remaining batter over and spread it evenly. Arrange remaining peaches on top of the batter, then pour any juices collected in the bowl over the peaches. Sprinkle peaches with streusel.
Bake the cake: Place your prepared pan on a baking sheet (if you ignored me the first time, as I would have) and bake for 60 to 70 minutes, until a tester inserted into the center of the cake and also a few times under the top peach layer (where unbaked batter likes to collect) comes out clean. It might need up to 5 minutes longer. Let cool on a rack.
To serve: Run a knife along any sides of the cake that aren’t lined with parchment and use the parchment paper to lift it out of the loaf pan. Cut into thick slices.
Do ahead: This cake is very good on the first day but honestly even better on the second and third, if you’re planning ahead. I store it in the pan at room temperature, unwrapped (but often tuck it inside the microwave or oven as a kind of makeshift bread box) because I want the top to keep its texture.
