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Betsy

Title: GEORGIA PEACHES-AND-CREAM CAKE
Categories: Cakes
Yield: 8 servings

--------------------------FILLING--------------------------
2 lb Ripe peaches; peeled
1/3 c Sugar
2 tb Fresh lemon juice
1 tb Quick-cooking tapioca
1/4 ts Freshly grated nutmeg

-----------------------CRUMB TOPPING-----------------------
1/2 c Unbleached all-purpose flour
6 tb Light brown sugar
4 tb Unsalted butter; chilled
1/4 ts Cinnamon

---------------------------CAKE---------------------------
6 tb Sour cream
1/4 ts Baking soda
1 lg Egg
1/3 c Sugar
4 tb Unsalted butter; softened
1 1/2 ts Pure vanilla extract
3/4 c Unbleached all-purpose flour
1/2 ts Baking powder
1/4 ts Salt

PREHEAT OVEN TO 375F 15 minutes before baking, with
the rack in the center of the oven. Butter an 8-inch
square baking pan, preferably glass. Cut the peaches
into 1/2-inch 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, 25-to-28 minutes.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
Shared by Judi M. Phelps
Internet: Judiphelps@cup.portal.com
or Judi.Phelps@sjc.com

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