# Components:
→ Cake Base
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 2 teaspoons vanilla extract
08 - 2 large eggs
09 - 1 cup sour cream
10 - 4 fresh peaches, sliced (or 1 can, 15 ounces, sliced peaches, drained)
→ Crumb Topping
11 - 1 cup light brown sugar, packed
12 - 1 cup all-purpose flour
13 - 2 teaspoons ground cinnamon
14 - 1/8 teaspoon salt
15 - 1/2 cup unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan to prevent sticking.
02 - In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt.
03 - In a large bowl, beat granulated sugar and softened butter until light and fluffy.
04 - Add vanilla extract and eggs one at a time, mixing well after each addition.
05 - Alternately fold in the flour mixture and sour cream into the creamed mixture until just combined.
06 - Evenly spread the batter into the prepared baking pan. Arrange the sliced peaches in a single layer over the batter.
07 - In a separate bowl, mix together light brown sugar, all-purpose flour, ground cinnamon, and salt.
08 - Pour in melted butter and stir until the mixture forms clumps.
09 - Sprinkle crumb topping evenly over peaches. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
10 - Allow the cake to cool in the pan on a wire rack before slicing. Serve plain or with whipped cream or vanilla ice cream if desired.
