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A crumb cake is just the thing to hit the spot

It always amazes me how much can be accomplished when people all work together. I was reminded of this last weekend as I looked into the downtown core from our shop at the other end of the street – it was filled with activity and, most importantly, people.

I always say buy local. Most of the time, I think of produce and the artisans in the area, but the downtown needs that support to make our town vibrant. Decor, clothing, flowers, bakery, restaurants … what more could you ask for? Okay, maybe one of our crumb cakes and a latte!

 

Peach Crumb Cakes

1/2 cup softened butter

1 cup sugar

2 eggs

1 Tbsp. vanilla

1-3/4 cup flour

1/4 tsp. salt

3/4 tsp. baking powder

1/4 tsp. baking soda

3 peaches, peeled and sliced

1 cup sour cream

 

Crumb

1/3 cup brown sugar

1 tsp. cinnamon

1/4 cup butter

1/3 cup flour

 

Cream together softened butter and sugar, add eggs, vanilla and combine.

In a separate bowl, combine dry ingredients flour, salt, baking powder and baking soda.

Place into creamed butter and stir a few times to combine, then add half of the sour cream and peaches, stir again and then add the rest of the sour cream. Place mix in a greased 9” cake pan.

Combine brown sugar, cinnamon, butter and flour. Mix into a crumb. Spread over the cake batter and bake at 350F until wooden pick comes out clean, about 35 minutes.

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