Peach Cake

For The Cake:

 

1 ½ Sticks Softened Butter (6 Ounces)

1 ½ Cups Sugar

5 Egg Yolks

2 tsp Vanilla

1 Cup Buttermilk

1 ¾ Cup All-Purpose Flour

3 Tbs Corn Meal

1 ½ Tbs Baking Powder

¾ tsp Salt

 

For The Peaches:

 

3 Cups Diced Fresh Peaches – About 1” Pieces

½ Cup Sugar

1 Tbs Corn Starch

 

For The Crumb Topping:

 

2 Sticks Butter - Melted

2 1/3 Cups All-Purpose Flour

1 Cup Sugar

2/3 Cup Brown Sugar

For The Cake:

 

1.       Cream the butter and sugar together well

2.       Add the egg yolks and mix well

3.       Add the vanilla and buttermilk and mix well

4.       Stir together the flour, corn meal, baking powder and salt then add to egg mixture

5.       Beat on medium-high for 2 minutes

6.       Spray an 8” or 9” spring-form pan with pan spray

7.       Add the batter and bake at 350 degrees for 35-45 minutes – until center is set

8.       Cake will probably sink a little as it cools, this is ok

9.       Once cool remove rim form and cut off the top of the cake to make it even, these are tasty scraps

10.   Place rim form back on and set aside

 

For The Peaches:

 

1.       Toss the diced peaches with the sugar and corn starch and set aside

 

For The Crumb Topping:

 

1.       Add all ingredients to a mixing bowl and mix until crumbly then set aside

 

Assembly and Baking:

 

1.       Spread the peaches over the top of the cake

2.       Spread the crumb topping over the top to desired thickness – if you like more crumb use it all if you don’t then refrigerate the remaining and use it on muffins

3.       Bake at 350 degrees for 30-40 minutes to bake crumb and cook the peaches

4.       Cool to room temperature and serve