Ginger Peach Crumb Cake

Step 1

Thaw the peaches in the refrigerator overnight.

Step 2

Preheat oven to 350°F. In a medium-sized mixing bowl combine the sour cream and baking soda. Set aside.

Step 3

Spray two 9-inch springform pans, or a 1/2 sheet pan with a 2-inch high pan extender, with non-stick spray.

Step 4

Combine the flour, sugar, and butter in a food processor with the blade attachment. Pulse mixture on and off a few times, until crumbled. Remove 2 1/2 cups of the crumb mixture for the cake topping; set aside. Transfer the remaining crumb batter to a mixer and add the eggs, ginger, vanilla, baking powder, salt, and sour cream mixture. Mix with the paddle attachment scraping down the sides as needed.

Step 5

Spread half of the batter in the prepared baking pan(s). Drain any excess juices from the peaches and scatter on top of the batter. Cover with the remaining batter. Sprinkle the reserved crumbs over the top of the cake(s).

Step 6

Bake at 350°F for about 45-50 minutes or until the cake is lightly browned around the edges, and firm in the center. Let cool on a rack before slicing. Sift powdered sugar over the top.