Peach Crumb Cake

Peach Crumb Cake

For topping:
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
3/4 stick (6 tablespoons) unsalted butter, softened
3/4 teaspoon cinnamon

For cake:
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 large peaches (about 1-1/4 pounds), sliced thin

Make the topping: In a food processor combine the flour, the brown sugar,
the butter, and the cinnamon and pulse the motor until the topping is
combined well and crumbly.

Make the cake:Preheat the oven to 350° F and butter and flour an 8-inch
round or square baking pan.

In a bowl with an electric mixer cream together the butter and the
granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a
time, beating well after each addition, and sift in the flour, the baking
powder, and the salt.

Beat the batter until it is just combined and spread it evenly in the pan.
Arrange the peach slices in slightly overlapping rows over the batter,
sprinkle the topping over them, and bake the cake in the middle of the oven
for 50 minutes to 1 hour, or until a tester comes out clean.

Serve the cake warm or at room temperature.