Georgia Peach Cake

Total Time: 1 hr 3 mins Preparation Time: 25 mins Cook Time: 38 mins

Ingredients

• Servings: 6
• 1/2 cup unbleached flour
• 1/4 cup plus 2 tbsp light brown sugar, firmly packed
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter
• 1/3 cup sugar
• 1 tablespoon quick-cooking tapioca, uncooked
• 1/4 teaspoon ground nutmeg
• 6 large fresh peaches, peeled and cut into 1/2 inch thick slices
• 2 tablespoons fresh lemon juice
• 1/4 cup plus 2 tbsp sour cream
• 1/4 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 1/3 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3/4 cup unbleached flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• ice cream, vanilla or peach

Recipe

• 1 combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. cover and chill. this will be your topping.
• 2 combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. stir in peaches and lemon juice. cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. spoon into a greased 8-inch square baking dish. set aside and keep warm.
• 3 combine sour cream and soda in a small bowl; stir well. let stand at room temperature for 10 minutes. beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. add egg, beating well. add the sour cream mixture and vanilla, stirring until blended.
• 4 combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. mix at low speed just until blended. spoon the batter over the warm peach mixture. sprinkle the chilled topping mixture over the batter.
• 5 bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. let stand 10 minutes. serve warm with ice cream.