01 -
Preheat oven to 165°C. Grease and flour a 23x13 cm loaf pan and line with parchment paper for easy removal.
02 -
Combine diced peaches in a bowl with lemon juice. Mix granulated sugar and cornstarch, then toss with the peaches to coat. Cover and set aside.
03 -
In a bowl, combine melted butter, vanilla and almond extracts, granulated and brown sugars, salt, and flour. Mix with a fork until a crumbly texture forms. Spread onto a parchment-lined baking pan in clumps. Bake at 165°C for 10 minutes until light golden. Cool completely.
04 -
In a bowl, whisk together flour, salt, and baking powder. Set aside.
05 -
Using an electric mixer, beat cream cheese and butter until smooth. Add the sugar and beat until light and fluffy. Blend in vanilla and almond extracts on low speed.
06 -
Add eggs to the batter one at a time, alternating with the flour mixture. Mix each addition just until incorporated, taking care not to over-mix.
07 -
Fold a little over two-thirds of the peach mixture into the batter gently. Pour batter into the prepared pan and smooth the top.
08 -
Bake at 165°C for 75 to 80 minutes, until the top is set and lightly browned.
09 -
Remove the cake from the oven. Layer the remaining peaches and any accumulated juice on top. Sprinkle with the cooled crumble topping and gently press to adhere.
10 -
Return the pan to the oven and bake for an additional 15–20 minutes, or until a toothpick inserted in the center comes out clean.
11 -
Allow the cake to cool in the pan for at least 20 minutes. Use the parchment sling to lift the cake onto a wire rack. Serve warm or at room temperature.