Georgia Peaches And Cream Cake

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Cakes, Fruits	8	Servings

INGREDIENTS

2	lb	Ripe peaches, peeled
1/3	c	Sugar
2	T	Fresh lemon juice
1	T	Quick-cooking tapioca
1/4	t	Freshly grated nutmeg
1/2	c	Unbleached all-purpose flour
6	T	Light brown sugar
4	T	Unsalted butter, chilled
1/4	t	Cinnamon
6	T	Sour cream
1/4	t	Baking soda
1		Egg
1/3	c	Sugar
4	T	Unsalted butter, softened
1 1/2	t	Pure vanilla extract
3/4	c	Unbleached all-purpose flour
1/2	t	Baking powder
1/4	t	Salt

INSTRUCTIONS

Preheat oven to 375~, 15 minutes before baking, with the rack in the
center of the oven. Butter an 8" square baking pan, preferably glass.
Cut the peaches into 1/2" 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, 25-28  minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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