A tender yogurt cake studded with fresh peaches and topped with a buttery cinnamon streusel.
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| prepPreheat oven to 375°F / 190°C | ||||||||
| prepLine a loaf pan with parchment paper, extending up two sides; spray unlined parts with nonstick spray | ||||||||
| prepPlace lined pan on a larger sheet pan | ||||||||
| 565 g peaches, pitted and cut into 8 wedges | Toss peaches with lemon zest, cinnamon & brown sugar | Layer half peaches, remaining batter & peaches | Top with peach juices & streusel | Bake 375°F / 190°C, 60–70 min until tester clean | Cool on rack, unmold & slice | |||
| Finely grated zest from half a lemon | ||||||||
| 1 teaspoon ground cinnamon (for filling) | ||||||||
| 15 g light brown sugar (for filling) | ||||||||
| 85 g unsalted butter, melted | Whisk butter, sugars & lemon zest | Mix in yogurt, eggs, leavening & salt | Stir in flour until combined | Spread half batter in pan | ||||
| 65 g granulated sugar (for batter) | ||||||||
| 72 g light brown sugar (for batter) | ||||||||
| 115 g 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 (for batter) | ||||||||
| 180 g all-purpose flour (for batter) | ||||||||
| 30 g unsalted butter, cold (for streusel) | Melt butter, stir in sugar, cinnamon, salt & flour | |||||||
| 25 g granulated sugar (for streusel) | ||||||||
| Scant 1/4 teaspoon ground cinnamon (for streusel) | ||||||||
| Pinch of salt (for streusel) | ||||||||
| 35 g all-purpose flour (for streusel) | ||||||||
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