Spiced Peach Coffee Crumb Cake

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Spray a 10-inch springform pan with baking spray.
Make streusel by melting the butter in a medium saucepan. Remove from heat and let cool slightly. Add flour, sugar, cinnamon, cardamom, nutmeg, baking powder and salt to saucepan and stir with a fork until it forms crumbs. Break apart the large chunks. Let stand for 10 to 15 minutes.
To make the cake batter, whisk flour, sugar, baking powder and salt in a medium bowl.
Using your fingertips or a pastry cutter, work the butter into the flour mixture until it forms fine crumbs.
In another small bowl, whisk together the egg, buttermilk, sour cream, vanilla and almond extract.
Make a well in the center of the bowl and pour the liquid ingredients in the center. Gently push the crumbs into the liquid working with the crumbs in the center and working towards the edge of the bowl. Beat for about one minute or until the batter is smooth. This is a really thick batter.
Transfer batter into prepared pan. Smooth with an offset spatula. Arrange peach slices over the batter. Cover with streusel.
Bake for 40 to 45 minutes. The top will be just golden and a toothpick will come out clean. Let cool completely. Dust with powdered sugar.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bree Hester @bakedbree.com.

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