Ingredients
1¼cupsall-purpose flour,scoop and level to measure
⅓cuplight-brown sugar,packed
⅓cupgranulated sugar
1¼tspground cinnamon
¼tspground ginger
¼tspground nutmeg
⅛tspsalt
½cupunsalted butter,(4 oz), melted
1½cupsall-purpose flour,scoop and level to measure
1tspbaking powder
¼tspbaking soda
½tspsalt
1lbpeaches,peeled, cored and sliced, at room temperature
¾cupgranulated sugar
½cupunsalted butter,(4 oz), softened
2largeeggs
1tspvanilla extract
⅓cupsour cream
⅓cupbuttermilk
½cuppowdered sugar
1tbsphalf and half,or milk
¼tspvanilla
Preparation
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick cooking spray.
In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips).
Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.
In a separate mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
Mix in eggs one at a time adding in vanilla with second egg.
Add ⅓ of the flour mixture to the butter/egg mixture and mix just until combined, then pour in buttermilk and mix just until combined. Mix in another ⅓ of the flour mixture and mix just until combined, then mix in sour cream.
Finish by mixing in last ⅓ of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined.
Pour batter into prepared pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches.
Bake in preheated oven for about 50 to 55 minutes, until center of cake is set.
Cool on a wire rack, then drizzle with glaze if desired.
Whisk together powdered sugar, half and half and vanilla in a bowl until well blended. Add more half and half to thin as desired or more powdered sugar to thicken if needed.
