They can take a while to cook because the batter is thick and the shape of the pan is deep and narrow. Give it the time it needs to get that all important center cooked through. I will very often place a loose sheet of foil over the top of the bread towards the end of cooking so the crust doesn’t get too brown before it’s had a chance to completely cook through.
The toothpick test isn’t always accurate…use visual cues, too. If the center is not fully risen, or is sunk down, keep cooking. If you see wet batter in the cracks on the top of the bread, let it go a little longer.
INGREDIENTS
1 cup dark brown sugar, packed
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs, at room temperature (you can also use extra large eggs)
1 3/4 cups cake flour (you can also use all purpose flour)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 cup cultured buttermilk
2 cups diced peaches, skin on. For me this was 3 smallish peaches.
1 tsp coarse sparkling sugar
INSTRUCTIONS
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