Recipe - Georgia Peaches And Cream Cake

FILLING
2 pound Ripe peaches; peeled
1/3 cup Sugar
2 tablespoon Fresh lemon juice
1 tablespoon Quickcooking tapioca
One fourth teaspoon Freshly grated nutmeg

CRUMB TOPPING
One half cup Unbleached allpurpose flour
6 tablespoon Light brown sugar
4 tablespoon Unsalted butter; chilled
One fourth teaspoon Cinnamon

CAKE
6 tablespoon Sour cream
One fourth teaspoon Baking soda
1 lg Egg
1/3 cup Sugar
4 tablespoon Unsalted butter; softened
1 One half teaspoon Pure vanilla extract
Three fourths cup Unbleached allpurpose flour
One half teaspoon Baking powder
One fourth teaspoon Salt

Preheat oven to 375~, 15 minutes before baking, with the rack in the center
of the oven. Butter an 8" square baking pan, preferably glass. Cut the
peaches into 1/2" 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, 2528 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini