Recipe: Peach Crumble Cake (8x8-inch)

PEACH CRUMBLE CAKE

1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup plus 3 tablespoons granulated sugar, divided use
1 cup sifted all-purpose flour
1 tsp. baking powder
2 large eggs
10 large peaches, skinned, pitted, and cut in half
1 Tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
Vanilla-flavored whipped cream or ice cream (for serving)

Preheat oven to 350 degrees F. Lightly butter 8-inch square baking dish. Set aside.

Cream butter, brown sugar and 1/2 cup of the granulated sugar until light and fluffy, about 3 minutes. Set aside.

Sift together the flour and baking powder, then beat into the butter mixture. Beat in eggs.

Scrape the batter into the prepared baking dish and place the peach halves on top of the batter, flat side down. Sprinkle with the lemon juice; more if you like.

Mix remaining 3 tablespoons granulated sugar with cinnamon and sprinkle over peaches. You may also increase this amount if you like.

Bake for 1 hour, or until golden in color.

Serve with flavored whipped cream or ice cream.

Makes 6-8 servings
Source: Hastings Tribune, September 30, 1997