Description
This Peaches and Cream Cheese Loaf is a moist, tender, and flavorful cake perfect for breakfast or dessert. It combines fresh or canned peaches with a rich cream cheese swirl, creating a delightful balance of fruity sweetness and creamy tang. Baked to golden perfection, this American classic is ideal for summer gatherings or a cozy treat any time of year.
Ingredients
Scale
For the Loaf:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 cup diced fresh or canned peaches, drained
- ½ teaspoon cinnamon (optional)
For the Cream Cheese Swirl:
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the loaf.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using. This ensures even distribution of the leavening agents and spices.
- Cream Butter and Sugar: Using a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will help create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until combined, which adds moisture and richness to the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the diced peaches carefully to distribute them evenly without breaking them down.
- Prepare Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. This will create a luscious swirl within the loaf.
- Assemble the Loaf: Pour half of the peach batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter, then top with the remaining peach batter. Use a knife to gently swirl the cream cheese into the batter, creating a marbled effect.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly before the loaf is cooked through, tent it with foil for the last 15 minutes of baking.
- Cool: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent it from breaking apart while still warm.
Notes
- Use canned peaches if fresh peaches are not in season, but be sure to drain them well to avoid excess moisture.
- For an added touch, drizzle a simple glaze or dust with powdered sugar once cooled.
