I had so many fresh peaches that mom gave me, from her neighbour who picked them straight from the tree in their backyard! I made jam out of most of them and with the rest I made this cake.
What you will need:
- 2 cups flour
- 3 tsp baking soda
- 1/2 salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 2 tsp Epicure Lemon Chiffon* (fruit dip mix) Optional
- 8 peaches peeled and sliced
For crumble topping:
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup ground nuts such as walnuts
- 1/4 cup oil or until mixture is crumbly and the right texture
In a large bowl make the topping, set aside.
In a large bowl sift together the flour, baking soda, salt, and lemon chiffon if using, set aside.
In mixing bowl beat butter and sugar till light and creamy, add eggs one at a time add in the sour cream and vanilla, beat till blended.
Add the flour mixture and beat for 2 mins. Pour over into a greased 13×9 inch pan.
Place sliced peaches over the cake, my peaches were super juicy so I added 2 spoons of cornstarch and mixed it before I added them to the cake.
Top with the crumble topping.
Bake at 350 for 45 minutes until tooth pick comes out clean.
The reason I added the Lemon Chiffon is that I have a jar that I got from a school fundraiser and I never used it, I wanted to try it in something….it gave the batter a zing which I liked:) If you want you can add a tsp of lemon zest.