For years I kept my self-destructive habit a secret, burying them in shopping carts, stashing one or two in the glove box for that easy-access quick fix. I couldn ’t let anyone know I was addicted to Twinkies – I’m a grown woman for goodness’ sake! I thought I had it under control until that fateful early morning Lisa caught me ducked down in my car, crumbs flying and a telltale smear at the corner of my mouth. Ignoring my declarations of willpower, she spent endless hours in the kitchen concocting a cure for my cravings – this golden crumb cake that tastes like my beloved 4-inch long, cream-filled ladyfingers mingled with juicy peaches…
Hello, my name is Julie and it has been 6 months, 22 days since my last cello-wrapped Twinkie.
1 cup sour cream
1 tsp baking soda
2 1/4 cups flour
1 cup sugar
3/4 cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp kosher salt
2 1/2 cups canned sliced peaches, drained well
1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray.
2) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.
3) In a food processor, combine flour, sugar and butter. Pulse on and off until blended and crumbly, 10-15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.
4) Add the eggs, vanilla, baking powder, salt and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl once or twice. Do not overmix.
5) Spread half of the batter in the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved crumbs to cover the top of the cake.
6) Bake 48-50 minutes or until the cake is lightly browned around the edges. Note that testing the center of the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will come out wet even when the cake is fully baked.