Peach Crumb Cake (The Best of Gourmet 1994))

By Addie

This cake is light and not too sweet...perfect for breakfast or a late night snack. Don't be shy with the peaches on top. I used 4 peaches but they were small. If you're using larger peaches, it's okay to just use 4 but if your peaches are on the small side, I'd go with at least 5 peaches.

Ingredients

• Topping:
• 1 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 3/4 stick ( 6 Tablespoons) unsalted butter, softened
• 3/4 teaspoon cinnamon
• ...........................................
• Cake:
• 1 stick ( 1/2 cup) unsalted butter, softened
• 2/3 granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large peaches ( if small, use 1 more)

Preparation

Step 1

Preheat oven to 350. Butter and flour an 8" round or square pan.

Topping:

In a food processor, combine flour, brown sugar, butter and cinnamon and pulse til the mixture is crumbly. Set aside.

Cake:

In mixing bowl, cream the butter and sugar til the mixture is light and fluffy, about 2 minutes.

Add the eggs, one at a time, beating well after each addition.
Add in the flour, baking powder and salt and beat the batter til just combined.

Spread the batter evenly into you prepared pan, then place the sliced peaches over top.

Sprinkle the crumble topping over the peaches and bake for 50 minutes to 1 hour, or til tester comes out clean. Serve the cake warm or at room temperature.