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Peach Muffin Crumble Loaf Cake

This loaf is fluffy an tender on the inside and crunchy on the outside. It is crusty with the crumble but the chunks of peaches are juicy and makes the muffin loaf moist and soft. A fantastic slice to have as dessert or for breakfast.
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Prep Time 5 minutes
Cook Time 46 minutes
Course Back to school, Breakfast, Brunch, Cake, Dessert, High Tea, Snack, Sweet tooth, tea time
Cuisine American
Servings 9 inch loaf tin

Equipment

  • Large and small mixing bowls
  • Whisk
  • Rubber spatula
  • 9 inch loaf tin
  • Baking paper

Ingredients
  

Loaf

  • 1/2 cup browned butter
  • 3/4 cup castor sugar
  • 6 tbsp yogurt
  • 6 tbsp buttermilk
  • 1 egg
  • 2 tsp vanilla extract
  • 2 drops almond extract
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 4 large peaches cut into cubes
  • 1 tsp cinnamon powder

Crumble

  • 1/4 cup flour
  • 1/4 cup oats
  • 1/4 cup sliced almonds
  • 3 tbsp brown sugar
  • 1 tbsp Demerara sugar
  • 1/4 cup butter soft
  • Pinch of salt and cinnamon

Instructions
 

  • Preheat the oven to 220 deg C and line a 9 inch loaf tin by brushing with butter and lining with baking paper, set aside.
  • In a small mixing bowl, add the dry ingredients for the crumble and stir together. Add in the butter and using a fork mix together until you have chunks and clumps. Set aside.
  • In a large mixing bowl add the brown butter, castor sugar, yogurt, buttermilk, egg, vanilla, almond extract and whisk until smooth.
  • Add in the flour, baking powder, baking soda, most of the chopped peaches, salt, cinnamon powder and fold together with a rubber spatula.
  • Transfer the batter to the lined tin and smooth out the top. Add the remaining peaches and top with the crumble mixture.
  • Bake for 6 mins at 220 deg C, then reduce the temperature to 170 deg C and continue baking for 40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow it to cool until it is easier to handle, remove from the tin, slice and serve with a dusting of powdered sugar.

Notes

  • You can use melted butter for the loaf if you are lazy to brown it.
  • Once the dry ingredients are folded into the batter and you cannot see any pockets of flour, do not over mix as the loaf will get dense and tough later once baked.
  • Use fresh peaches as they will not release extra juices.
  • Be mindful of the temperature and timing as this is what makes the loaf rise like a muffin and still stays tender and fluffy inside.