Adapted from Bakerella
I had this problem this week where I would pour my cake batters into pans and then remember that I hadn't added the fruit yet. Don't do that. It's so frustrating, and everything sticks because I'm too lazy to clean everything out again and regrease the pans.
3 ½ cups all purpose flour, sifted1. Preheat oven to 325 degrees.
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature
4 cups cut-up peaches, tossed with a tablespoon or two of flour (this will keep them from sinking to the bottom)
2. Sift flour and baking powder in a medium bowl and set aside. (Incidentally, I always hate this instruction in recipes. I always just measure out the dry ingredients into a bowl and then mix them with a wire whisk. Baker's secret!)
3. Using a mixer, cream butter, cream cheese and sugar for about 6 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Add vanilla and milk until combined.
6. Add flour mixture until completely combined.
7. Gently stir in peaches. Pour into two greased and floured 9 X 5 loaf pans. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
