peach cobbler loaf

Note: Very key here is the size of your loaf pan because this will fill out every speck of it before it is done, and the juices can still trickle over a little so we put it on a sheet pan. Mine holds 6 liquid cups (or 1420 ml); it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is smaller, pour off a muffin cup amount or two and bake them separately. Cake1¼ pounds (565 grams) peaches, pitted (no need to peel) and cut into 8 wedgesFinely grated zest and juice from half a lemon1 teaspoon ground cinnamon1/3 cup (72 grams) plus 1 tablespoon (15 grams) light brown sugar, divided6 tablespoons (3 ounces or 85 grams) unsalted butter, cold is fine1/3 cup (65 grams) granulated sugar1/2 cup (115 grams) plain unsweetened Greek-style yogurt or sour cream2 large eggs1 1/2 teaspoons baking powder1/2 teaspoon baking soda3/4 teaspoon kosher salt1⅓ cups (180 grams) all-purpose flour Streusel2 tablespoons (30 grams) unsalted butter, cold is fine2 tablespoons (25 grams) granulated sugarScant 1/4 teaspoon ground cinnamonPinch of salt1/4 cup (35 grams) all-purpose flour Heat oven to 375°F (190°C). Line a loaf pan (see Note up top about size) with parchment paper — I like to extend it up t...