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Georgia Peaches And Cream Cake
Ingredients
- 2 lb peaches -- ripe, peeled
- 1/3 c. sugar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. tapioca -- quick-cooking
- 1/4 tsp nutmeg -- freshly grated
- 1/2 c. all-purpose flour unbleached
- 6 Tbsp. light brown sugar
- 4 Tbsp. margarine -- chilled
- 1/4 tsp cinnamon
- 6 Tbsp. lowfat sour cream
- 1/4 tsp baking soda
- 1 lrg egg
- 1/3 c. sugar
- 4 Tbsp. margarine -- softened
- 1 1/2 tsp vanilla extract
- 3/4 c. all-purpose flour unbleached
- 1/2 tsp baking pwdr
- 1/4 tsp salt
Directions
- Preheat oven to 3750F for 15 min before baking, with the rack in the center of the oven. Grease an 8" square baking pan, preferably glass.
- FILLING: Cut the peaches into 1/2" slices. Put in a pan with sugar, lemon juice, tapioca, and nutmeg; toss gently. Cook over high heat till syrup begins to bubble, about 4 min. Set aside.
- TOPPING: Work the flour into the sugar, margarine, and cinnamon till the margarine is the size of small peas. This can be done with a food processor or possibly pastry blender. Set aside.
- CAKE: Stir the lowfat sour cream and baking soda together and let stand while you begin the cake.
- Cream the egg, sugar and margarine in the food processor or possibly with a mixer till it is light and fluffy. Add in the vanilla and lowfat sour cream and mix well. Gently mix in the flour, baking pwdr, and salt. In the processor, do this by pulsing the machine on and off several times.
- Spread the hot 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 till a toothpick inserted into the center of the cake-not the fruit-comes out clean, 25-28 min.
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