Peach Crumb Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1/2 cup unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 lb peaches at room temperature, peeled, cored and sliced, about 3 medium sliced into 10 slices each
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup sour cream
• 1/3 cup buttermilk
• 1/2 cup powdered sugar
• 1 Tbsp half and half or milk
• 1/4 tsp vanilla

Directions

1. Heat the oven to 350 degrees. For the crumbs, whisk the flour with the brown sugar and granulated sugar, then add the cinnamon, ginger, nutmeg, and salt, making sure to break up any brown sugar lumps with your fingertips. Add the melted butter and use a rubber spatula to fold everything together until the mixture is evenly damp. Park the crumbs for later.
2. In another mixing bowl, give the flour a 20 second whisk with the baking powder, baking soda, and salt, then set it aside. If your peaches are not ready yet, peel and slice them now. Put the butter and granulated sugar in the bowl of an electric stand mixer with the paddle attached, and beat until the mixture turns light and fluffy. Add the eggs separately, letting the vanilla go in with the second egg. In the liquid measuring cup you used for the buttermilk, whisk the buttermilk and sour cream together.
3. Add 1/3 of the flour mixture to the butter and egg mixture, mixing only until it comes together, then add 1/2 of the buttermilk mixture and mix just to combine. Mix in another 1/3 of the flour mixture, followed by the remaining 1/2 of the buttermilk mixture, scraping the extra from the liquid measuring cup, and mix just until combined. Finish with the last 1/3 of the flour mixture; when it is almost incorporated, take the bowl off the mixer, scrape it down, and fold the batter by hand until it is just combined.
4. Coat a 9-inch springform pan with non-stick cooking spray, then transfer the batter into the pan. Lay the peaches evenly over the batter, then scatter the crumb mixture over the fruit in very small pieces. Bake in the heated oven until the center is set, about 50 – 55 minutes; it should not wobble or sink when touched, and a toothpick should come out without batter on it. Let the cake cool on a wire rack, though it does not need to cool completely, then drizzle it with glaze if you like.
5. For the glaze, whisk the powdered sugar, half and half, and vanilla in a bowl until smooth. Add more half and half to loosen it as desired, or more powdered sugar if it needs thickening.