Peach Cake With Buttery Crumb Topping

By Addie

This great tasting peach cake is topped with a generous buttery brown sugar crumb mixture. Bake this cake for a special occasion, or make it a weekend treat for the family. The cake can be made with fresh peaches, frozen sliced peaches, or canned drained peaches.

Ingredients

• Topping:
• 4 peaches, peeled, pitted, thinly sliced*
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• 3/4 cup light brown sugar, packed
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 6 tablespoons butter, melted
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• Cake:
• 1 1/4 cups all-purpose flour, about 5 3/4 ounces
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 4 ounces (1/2 cup) butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract

Preparation

Step 1

You may use about 12 ounces sliced frozen peaches, or use canned and drained peaches -- about 1 1/2 15-ounce cans -- in place of the fresh sliced peaches.

Grease and flour a 9-inch springform pan or spray with baking spray. Preheat the oven to 350°.

In a medium bowl, combine the 3/4 cup brown sugar, 3/4 cup flour, cinnamon, and the 6 tablespoons of melted butter. Stir with a fork until well blended and ingredients are moistened.

In another bowl, combine the 1 1/4 cups of flour with the baking soda and baking powder; set aside.

In a mixing bowl with electric mixer, beat the 1/2 cup softened butter with 1/2 cup granulated sugar until light and creamy. Add the eggs, sour cream, and vanilla and beat until well blended. Slowly beat in the flour, baking soda, baking powder mixture. Continue beating on medium-high speed until smooth. The batter will be quite thick.

Spread the batter in the prepared pan. Arrange the peach slices, close together, over the top of the batter.

Sprinkle the butter and brown sugar crumb mixture over the peach layer.

Bake the cake for 40 to 50 minutes, or until a cake tester or toothpick comes out clean when inserted in the center of the cake.