Peachy Crumb Cake

Ingredients

For peach filling:
• 5 ripened peaches, coarsely chopped
• 2 tablespoons sugar
For the cake:
• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons {1 1/4 stick} butter, softened
• 3/4 cup whole milk
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
For the topping:
• 1/2 cup pecans, chopped fine
• 3/4 cup brown sugar, packed
• 3 tablespoons butter, melted

Instructions

For the peach filling:
1. In a medium saucepan on medium low heat, add your chopped peaches and sugar.
2. Let peaches simmer for about 15-20 minutes or until they have almost broken down. Your filling should be thick with small chunks of peaches.
3. Set aside and let them cool to room temperature.
For the cake:
4. Preheat your oven to 350 degrees, making sure your oven rack is in the middle position.
5. Lightly grease the bottom and sides of a 10-inch springform pan.
6. In your stand mixer bowl, combine butter and sugar and mix until light and fluffy.
7. Add egg and vanilla to your butter mixture.
8. In a separate mixing bowl, whisk flour, baking powder, baking soda, and salt.
9. Starting with your flour mix first, take turns pouring your flour and milk a little at a time, and ending with the flour mix.
10. Make sure to scrap the sides and bottom of bowl and mix until combined.
For the topping:
11. In a small bowl, use a fork to combine pecans, brown sugar, and melt butter.
Putting it all together:
12. Using a rubber spatula, scrape half of the batter into the prepared pan and smooth the top.
13. Add your peach filling, making sure to spread it evenly and carefully over the batter.
14. Add the rest of your batter and smooth the top again.
15. Sprinkle your brown sugar pecan mixture with a spoon or your hands until it is evenly distributed.
16. Bake until the center is firm and a tooth pick comes out clean, about 50 minutes.
17. Transfer the cake to a wire rack and let cool completely before serving.