Categories: Cakes 
      Yield: 8 servings 
  
----------------------------------FILLING---------------------------------- 
      2 lb Ripe peaches; peeled                1 tb Quick-cooking tapioca 
    1/3 c  Sugar                             1/4 ts Freshly grated nutmeg 
      2 tb Fresh lemon juice              
 
-------------------------------CRUMB TOPPING------------------------------- 
    1/2 c  Unbleached all-purpose flour        4 tb Unsalted butter; chilled 
      6 tb Light brown sugar                 1/4 ts Cinnamon 
 
------------------------------------CAKE------------------------------------ 
      6 tb Sour cream                      1 1/2 ts Pure vanilla extract 
    1/4 ts Baking soda                       3/4 c  Unbleached all-purpose flour 
      1 lg Egg                               1/2 ts Baking powder 
    1/3 c  Sugar                             1/4 ts Salt 
      4 tb Unsalted butter; softened       
  
  PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center 
  of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the 
  peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca 
  and nutmeg and toss gently. Cook over high heat until syrup begins to 
  bubble, about 4 minutes. Set aside. 
   
  FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until 
  the butter is the size of small peas. This can be done with a food 
  processor or pastry blender. Set aside. 
   
  FOR THE CAKE: Stir the sour cream and baking soda together and let stand 
  while you begin the cake. Cream the egg, sugar and butter in the processor 
  or with a mixer until it is light and fluffy. Add the vanilla and sour 
  cream and mix well. Gently fold in the flour, baking powder and salt. In 
  the processor, do this by pulsing the machine on and off several times. 
  Spread the warm peaches and their juice in the bottom of the baking pan. 
  Spoon the batter over the peaches and spread in a thin, even layer with a 
  rubber spatula. It's OK if the peaches are not completely covered. Sprinkle 
  the topping over the batter. Bake until a toothpick inserted into the 
  center of the cake--not the fruit--comes out clean, 25-to-28 minutes. 
   
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK