Georgia Peach Cake

Submitted by breezermom

"From "Cooking Up A Storm" cookbook. Great for when fresh peaches are in season!"

 

• Ready In: 1hr 3mins
• Ingredients: 19
• Serves: 6-8

ingredients

• 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

directions

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.

Reviews

[ForeverMama]

Love this type of old fashioned classic cake! I used nectarines in place of the peaches due to availability, otherwise followed as noted. The "peaches/nectarines" came out so tasty in this cake which made it a perfect partner to serve with vanilla ice cream! Thank you, Breezer for sharing. Made it for FYC.

 

[marciadellasanta]

I've been making this for years, maybe even decades. Everyone always raves about it. When peaches are in season, I've made additional batches of the peach filling and put it in the freezer. When thawed out it looks a bit too watery, but bakes up just fine, warming the peach filling before putting it in the baking dish. Perfect served with a scoop of vanilla bean ice cream - yum!

 

[KerfuffleUponWincle]

Made with eight medium sized peaches ~ I substituted two tablespoons flour for the quick cooking tapioca. My peaches were not very flavorful and I believe they would have tasted sweeter if I had reduced the lemon juice by half. Tagged for PRMR July/August 2013 (with extension due July 20th).