PEACH COFFEE CAKE

PEACH COFFEE CAKE 2 cups all purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup butter softened 1 cup sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla 3 peaches peeled pitted and sliced Crumb Topping 1/3 cup flour 1/3 cup brown sugar 1/3 cup old fashioned oats 1/2 teaspoon cinnamon 3 tablespoons butter softened Preheat oven to 325 degrees. Spray spring-form or 9 x 9 pan with nonstick baking spray. In medium bowl whisk together 2 cups flour, baking powder, baking soda and salt. Using mixer cream butter and sugar until light and fluffy. Turn mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in flour mixture one third at a time. You can use a stand mixer but it needs to be on stir, Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with rest of the batter. In medium bowl combine 1/3 cup flour, brown sugar, rolled oats and cinnamon. Using pastry knife cut in butter until mixture is crumbly. Sprinkle over cake. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Allow cake to cool slightly before removing spring form sides. NOTES The batter is very thick and easier to work with buttered hands or a spoon sprayed with nonstick spray.