Directions:
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and vanilla; beat well.
In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Alternate adding the dry ingredients and sour cream into the butter mixture, beginning and ending with dry.
Spread half the batter into prepared pan. Arrange half the peaches over the batter. Repeat with remaining batter and peaches.
In a small bowl, combine all crumb topping ingredients with a fork until crumbly. Sprinkle over the top of the cake.
Bake for 40–45 minutes or until a toothpick comes out clean.
In a small bowl, whisk glaze ingredients together and drizzle over cooled cake before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 340 kcal | Servings: 9 servings
Tips:
Use sour cream for extra moisture and tenderness.
Let the cake cool slightly before glazing to keep it from melting off.
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A 5-minute homemade dessert I’ll never get tired of. No baking! Contains no gelatin!
