Georgia Peaches-And-Cream Cake

* Exported from MasterCook *

GEORGIA PEACHES-AND-CREAM CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
2 lb Ripe peaches -- peeled
1/3 c Sugar
2 tb Fresh lemon juice
1 tb Quick-cooking tapioca
1/4 ts Freshly grated nutmeg
-----CRUMB TOPPING-----
1/2 c Unbleached all-purpose flour
6 tb Light brown sugar
4 tb Unsalted butter -- chilled
1/4 ts Cinnamon
-----CAKE-----
6 tb Sour cream
1/4 ts Baking soda
1 lg Egg
1/3 c Sugar
4 tb Unsalted butter -- softened
1 1/2 ts Pure vanilla extract
3/4 c Unbleached all-purpose flour
1/2 ts Baking powder
1/4 ts Salt

PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center
of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the
peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca
and nutmeg and toss gently. Cook over high heat until syrup begins to
bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into
the sugar, butter and cinnamon until the butter is the size of small peas.
This can be done with a food processor or pastry blender. Set aside. FOR
THE CAKE: Stir the sour cream and baking soda together and let stand while
you begin the cake. Cream the egg, sugar and butter in the processor or
with a mixer until it is light and fluffy. Add the vanilla and sour cream
and mix well. Gently fold in the flour, baking powder and salt. In the
processor, do this by pulsing the machine on and off several times. Spread
the warm peaches and their juice in the bottom of the baking pan. Spoon the
batter over the peaches and spread in a thin, even layer with a rubber
spatula. It's OK if the peaches are not completely covered. Sprinkle the
topping over the batter. Bake until a toothpick inserted into the center of
the cake--not the fruit--comes out clean, 25-to-28 minutes.



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