*  Exported from  MasterCook  *
                       GEORGIA PEACHES-AND-CREAM CAKE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Ripe peaches -- peeled
      1/3   c            Sugar
    2       tb           Fresh lemon juice
    1       tb           Quick-cooking tapioca
      1/4   ts           Freshly grated nutmeg
                         -----CRUMB TOPPING-----
      1/2   c            Unbleached all-purpose flour
    6       tb           Light brown sugar
    4       tb           Unsalted butter -- chilled
      1/4   ts           Cinnamon
    6       tb           Sour cream
      1/4   ts           Baking soda
    1       lg           Egg
      1/3   c            Sugar
    4       tb           Unsalted butter -- softened
    1 1/2   ts           Pure vanilla extract
      3/4   c            Unbleached all-purpose flour
      1/2   ts           Baking powder
      1/4   ts           Salt
   PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center
   of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the
   peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca
   and nutmeg and toss gently. Cook over high heat until syrup begins to
   bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into
   the sugar, butter and cinnamon until the butter is the size of small peas.
   This can be done with a food processor or pastry blender. Set aside. FOR
   THE CAKE: Stir the sour cream and baking soda together and let stand while
   you begin the cake. Cream the egg, sugar and butter in the processor or
   with a mixer until it is light and fluffy. Add the vanilla and sour cream
   and mix well. Gently fold in the flour, baking powder and salt. In the
   processor, do this by pulsing the machine on and off several times. Spread
   the warm peaches and their juice in the bottom of the baking pan. Spoon the
   batter over the peaches and spread in a thin, even layer with a rubber
   spatula. It’s OK if the peaches are not completely covered. Sprinkle the
   topping over the batter. Bake until a toothpick inserted into the center of
   the cake--not the fruit--comes out clean, 25-to-28 minutes.
                    - - - - - - - - - - - - - - - - - -