Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (8g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (225g) unsalted butter, room temperature and cubed
  • 3 large (150g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • ½ cup (120ml) sour cream
  • 3 medium (500g) fresh peaches, peeled and sliced
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (30g) melted butter
  • ¼ cup (50g) brown sugar, packed
  • ½ tsp (1g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform or cake pan and line the bottom with parchment paper.
  2. In the bowl of a mixer, whisk together 250g all-purpose flour, 200g granulated sugar, 8g baking powder, and 3g salt.
  3. Add 225g cubed room-temperature butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand with no large butter chunks remaining.
  4. In a separate jug, whisk together 3 eggs, 5ml vanilla extract, and 120ml sour cream. Gradually pour this emulsion into the flour mixture on medium speed until the batter is smooth and glossy.
  5. In a medium bowl, toss sliced peaches with 16g flour and 2g ground cinnamon until lightly coated.
  6. Gently fold half of the coated peaches into the batter using a spatula.
  7. Transfer the batter into the prepared pan. Top with the remaining peaches and a mixture of 30g melted butter, 50g brown sugar, and 1g cinnamon.
  8. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.