Categories: Fruits, Cakes 
      Yield: 8 servings 
  
----------------------------------FILLING---------------------------------- 
      2 lb Ripe peaches; peeled 
    1/3 c  Sugar 
      2 tb Fresh lemon juice 
      1 tb Quick-cooking tapioca 
    1/4 ts Freshly grated nutmeg 
 
-------------------------------CRUMB TOPPING------------------------------- 
    1/2 c  Unbleached all-purpose flour 
      6 tb Light brown sugar 
      4 tb Unsalted butter; chilled 
    1/4 ts Cinnamon 
 
------------------------------------CAKE------------------------------------ 
      6 tb Sour cream 
    1/4 ts Baking soda 
      1 lg Egg 
    1/3 c  Sugar 
      4 tb Unsalted butter; softened 
  1 1/2 ts Pure vanilla extract 
    3/4 c  Unbleached all-purpose flour 
    1/2 ts Baking powder 
    1/4 ts Salt 
  
  Preheat oven to 375~, 15 minutes before baking, with 
  the rack in the center of the oven. Butter an 8" 
  square baking pan, preferably glass. Cut the peaches 
  into 1/2" 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, 25-28 minutes.