Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy removal. This preparation is key for a perfect Peach Cobbler Loaf Cake.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step creates the tender base for your Peach Cobbler Loaf Cake.
Step 4: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter for your Peach Cobbler Loaf Cake.
Step 6: Gently fold in the diced peaches. Pour the batter into the prepared loaf pan, spreading evenly.
Step 7: To make the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with your fingertips or a pastry blender until coarse crumbs form. This crumbly topping is essential for a true Peach Cobbler Loaf Cake feel.
Step 8: Sprinkle the streusel topping evenly over the batter in the loaf pan.
Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the Peach Cobbler Loaf Cake comes out clean. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 10: Remove the loaf cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This cooling period helps the Peach Cobbler Loaf Cake set properly.