Steps

1. Thinly slice half of the canned peaches into about 1-3mm thick pieces.
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2. In a bowl, combine 200g of room-temperature softened cream cheese and 50g of granulated sugar. Mix until creamy.
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3. Once creamy, crack in 2 eggs and mix well with the cream cheese mixture.
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4. Add 30g of melted unsalted butter and 50ml of milk, and mix.
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5. After mixing, sift in 30g of cake flour and stir until no lumps remain.
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6. Add the remaining half of the canned peaches, finely chopped, to the batter and mix.
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7. Pour the combined batter into a loaf pan lined with parchment paper.
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8. Bake in a preheated oven at 170°C (338°F) for 45-50 minutes.
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9. About 15 minutes after baking, when the surface starts to set, arrange the thinly sliced peaches on top and continue baking.
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10. Once baked, insert a pointed object to check if the batter sticks. If it does, add an additional 10 minutes to the baking time.
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11. Transfer to a wire rack to cool down.
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12. Once cooled, carefully remove the cake from the pan along with the parchment paper.
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13. Combine 6 tbsp of canned peach syrup with 1 tbsp of granulated sugar. Simmer over medium-low heat until the volume is reduced by about half.
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14. Brush the reduced syrup over the surface of the cake. This adds a beautiful sheen and a polished finish.
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15. Enjoy immediately, or chill in the refrigerator overnight for an even richer flavor.
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