TOPPING:

• 1 1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cu[ salted butter, melted

CAKE:

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pound ripe peaches (3-4), pitted, peeled and sliced

Preheat the oven to 350 degrees.  liberally butter the bottom of a 10″ or 12″ cast iron skillet.

Combine the topping ingredients in a medium bowl and mix well.  Set aside.

For cake batter, in a large bowl, cream the butter and granulated sugar together until smooth, then beat in the sour cream, eggs and vanilla.  In a small bowl, stir together the flour, baking soda and baking powder, then add to the batter all at once and stir to mix well.  The batter will be stiff.

Smooth the batter into prepared skillet.  Arrange the peach slices on top in a single layer.  Crumble the topping mixture over the peaches.

Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45 minutes.  (The cake will remain quite moist because of the peaches, but be sure you don’t have streaks of raw butter on the toothpick.)  Cool before cutting into wedges.

TIP:  If you use a 10″ skillet, halve the ingredients for the topping.

YIELD:  12 servings