Peach Crumb Cake

Preheat oven to 350°F (175°C).

In the bowl of a stand mixer, cream together the room temperature butter, granulated sugar, and packed light brown sugar until light and fluffy.

Add the eggs one at a time, followed by the vanilla extract, ground vanilla (if using), and sour cream. Mix to combine. The batter may look curdled, which is normal.

On a piece of wax paper, sift together the cake flour, baking powder, and kosher salt.

With the mixer on low speed, carefully funnel the dry ingredients into the wet ingredients and mix until just combined.

Spray an 8x11 inch baking pan with cooking spray. Pour the batter into the pan and spread it into an even layer.

To prepare the peaches, blanch them in boiling water for about 30 seconds, then transfer to an ice bath. Peel, pit, and chop the peaches.

In a separate bowl, toss the chopped peaches with lemon zest and a squeeze of lemon juice to prevent browning.

To make the crumble, combine cake flour, packed light brown sugar, cinnamon, and kosher salt in a large bowl.

Pour the melted butter over the dry crumble ingredients. Use your hands to mix until large crumbles form.

Using a slotted spoon, arrange the peaches in an even layer over the cake batter.

Sprinkle the crumble topping evenly over the peaches.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan before serving.

Dust with powdered sugar, then slice and serve.