Ingredients:

  • 4 large ripe peaches, peeled, pitted, and sliced 1/4-inch thick
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons granulated sugar (for peaches)
  • 1 cup all-purpose flour (for crumb)
  • 1/2 cup light brown sugar, packed (for crumb)
  • 1 teaspoon ground cinnamon (for crumb)
  • 6 tablespoons cold unsalted butter, cut into small cubes (for crumb)
  • 1 3/4 cups all-purpose flour (for cake)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, softened (room temperature)
  • 1 cup granulated sugar (for cake)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the base of a 9-inch springform pan or 9x9 inch square baking pan with parchment paper; lightly flour the sides.
  2. Prepare Peaches: Toss sliced peaches with lemon juice and 2 tbsp sugar. Set aside.
  3. Make Crumb Topping: In a medium bowl, whisk together 1 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Chill until needed.
  4. Mix Dry Cake Ingredients: In a separate bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Wet Ingredients: In the main mixing bowl, cream the softened butter and 1 cup sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, followed by vanilla.
  6. Combine Batter: Alternate adding the dry ingredient mixture and the buttermilk to the wet mixture, beginning and ending with the dry. Mix only until just combined—do not overmix!
  7. Assemble Cake: Pour half of the batter into the prepared pan, spreading evenly. Layer half of the prepared peach slices over the batter. Spread the remaining batter over the peaches. Arrange the remaining peach slices artfully on top of the batter layer.
  8. Top and Bake: Sprinkle the chilled crumb topping evenly over the peaches.
  9. Bake for 50–60 minutes, or until a skewer inserted into the centre of the cake layer (avoiding the topping) comes out clean.
  10. Cool: Cool in the pan on a wire rack for 20 minutes before carefully releasing the sides (if using a springform) or slicing and serving warm or at room temperature.