Ingredients
For the loaf:
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream or Greek yogurt
- 1½ cups diced peaches (fresh, canned and drained, or thawed frozen)
For the cream cheese swirl:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy (2–3 minutes).
- Beat in the eggs one at a time, then add the vanilla.
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients, mixing just until combined.
- Gently fold in the diced peaches.
- In another bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spread half the batter into the loaf pan. Spoon half the cream cheese mixture over it and swirl gently with a knife. Repeat with the remaining batter and cream cheese, swirling again.
- Bake for 55–70 minutes, or until a toothpick inserted into the cake portion comes out mostly clean (avoid testing directly in the cream cheese swirl).
- Cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.
Optional Topping
Mix together:
- ½ cup powdered sugar
- 1–2 tablespoons milk or peach juice
- A splash of vanilla
Drizzle over the cooled loaf.
Tips
- Toss the diced peaches with 1 tablespoon of flour before folding them into the batter to help prevent them from sinking.
- If using canned peaches, drain them very well and pat dry with paper towels.
- Store refrigerated for up to 5 days because of the cream cheese filling.
- The loaf also freezes well for up to 2 months; wrap tightly before freezing.