Peach Coffee Cake for 9 Servings

Instructions:

1. In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Use a fork or pastry cutter to work in the cold cubed butter until the mixture resembles coarse sand with some pea-sized lumps. Set aside in the fridge.
2. Toss the diced fresh peaches with 1 tbsp cornstarch until evenly coated.
3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the sour cream until the mixture is smooth and creamy.
5. Whisk together 2 cups flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet batter using a spatula until just combined.
6. Gently fold the cornstarch-coated peaches into the batter. Pour the batter into a prepared pan and sprinkle the chilled crumble topping evenly over the top.
7. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for about 20 minutes. Whisk together powdered sugar, milk, and 1/4 tsp vanilla extract to create a glaze, then drizzle over the cake before serving.