A super easy, sour cream snack cake with peaches.
Peach Crumb Cake
This recipe comes from the cookbook Bite Me by sisters Julie Albert and Lisa Gnat, who really make cooking a fun and funny experience.
Apparently one of the authors had a secret addiction to Twinkies so the other sister concocted a crumb cake that was meant to help satisfy those cravings.
Super, super easy to throw together too.
Preheat your oven to 350 degrees F. Butter an 8-inch square baking pan; set aside. Add the sour cream to a 2-cup measuring cup and stir in the baking soda; set aside. As you see, you'll need the larger container because the sour cream will expand.
Add the flour, sugar and butter to a food processor with the steel blade. Pulse mixture for a total of about 10 to 15 seconds until crumbled. Remove 1 cup of the flour mixture for the cake topping; set aside. To the remaining mixture in the food processor, add the eggs, vanilla, baking powder, salt and sour cream, then pulse twice for 2 seconds, scrape down the sides and pulse again. The batter is gooey.
Spread half of the batter in the pan.
Top with the drained sliced peaches. You can also substitute fresh sliced and drained peaches when they are in season
Top with the remaining batter.
Sprinkle the reserved dry batter crumbs on top.
Bake for about 45 to 50 minutes or until the top is golden brown. Set aside to let cool.
To check out more about the Bite Me cookbook, visit my review post.
After you stop by there, go make this. You probably already have everything you need on hand, and trust me, it is delicious.
Here's how to make this Peach Crumb Cake.
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