Peach Loaf

Ingredients

Peach Mixture

• 2 large peaches chopped and skinned
• 2 tablespoons of sugar
• 3/4 teaspoons cinnamon

Directions

• Gently toss and set aside

Crumb Topping

• 1/4 cup packed light or dark brown sugar
• 6 Tablespoons flour
• 1/2 teaspoon ground cinnamon
• 1/2 stick of butter cold

Directions

• Use a fork and push the butter into the flour until crumbled set a side

Cake Mix

• 250g all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 150g granulated sugar
• 80g vegetable oil
• 120g sour cream
• 120ml whole milk
• 10g pure vanilla extract
• 5g almond extract

Directions

• Make dairy products room temp before making batter for better leavening
• Combine dry ingredients set off to the side
• Cream the sugar oil and dairy products together until smooth
• Add the dry ingredients until just combined
• Layer 1/2 cake batter in prepared 9x15 pan (or two 8x3)
• Add peach mixture
• Add the majority of the remaining batter on top of the peaches and swirl to add depth so the peaches get incorporated into the top layer
• Add the remaining batter to fill holes
• Top with crumb mixture
• 350°f for an hour check with a toothpick

Notes

• Pro tip: Any stone fruit (think cherry, peach) are complementary to cinnamon, dark liquor, and almonds.
• I had to do mine for 350° for an hour then turn off the oven until cool to get the center to set for the 9x15 pans. The 8” pans were fine at an hour