Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C).

Grease a 9-inch springform pan or deep 9-inch round cake pan.

For easier removal, line the bottom with parchment paper.

A springform pan is especially helpful because the custard layer makes this cake delicate while warm.

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Step 2: Prepare the Peaches

Wash and peel the peaches if desired.

Slice them into thin, even pieces.

Place the peaches in a bowl and gently toss them with:

• Sugar
• Flour
• Cinnamon
• Lemon juice

The flour helps absorb some of the natural peach juices during baking.

Set aside while preparing the cake batter.

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Step 3: Make the Cake Batter

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

In a large mixing bowl, beat the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract.

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Step 4: Combine the Ingredients

Add the dry ingredients gradually, alternating with the milk and sour cream.

Begin and finish with the flour mixture.

Mix only until combined.

Don’t overmix the batter.

The finished batter should be thick and smooth.

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Step 5: Add the Cake Batter to the Pan

Spread the batter evenly into the prepared pan.

Use a spatula to smooth the surface.

The batter will form the soft foundation for the peaches and custard.

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Step 6: Add the Peaches

Arrange the prepared peach slices over the cake batter.

Try to distribute them evenly so every slice gets plenty of peaches.

Don’t press them too deeply into the batter.

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🍮 Step 7: Prepare the Vanilla Custard

Pour the milk into a medium saucepan.

In a separate bowl, whisk together:

• Egg yolks
• Sugar
• Cornstarch

Whisk until smooth.

Gradually add a little of the cold milk to the egg mixture while whisking continuously.

This helps prevent lumps.

Pour the mixture back into the saucepan with the remaining milk.

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Step 8: Cook the Custard

Place the saucepan over medium heat.

Cook while whisking constantly.

After several minutes, the mixture will begin to thicken.

Continue cooking until the custard becomes thick enough to coat the back of a spoon.

Remove from the heat.

Stir in the vanilla extract and butter.

Allow the custard to cool for a few minutes.

It should be warm but not extremely hot when added to the cake.

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Step 9: Add the Custard

Carefully spoon the vanilla custard over the peach layer.

Spread it gently into an even layer.

Don’t worry if some peach slices remain visible around the edges.

The layers will settle slightly as the cake bakes.

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🍪 Step 10: Make the Crumb Topping

In a bowl, combine:

• Flour
• Brown sugar
• Cinnamon
• Salt

Pour in the melted butter.

Use a fork to mix everything together until coarse crumbs form.

The mixture should have a crumbly texture with some larger pieces.

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Step 11: Add the Crumb Topping

Sprinkle the crumb mixture evenly over the custard.

Cover as much of the surface as possible.

Don’t press the crumbs down too firmly.

Leaving them loose helps create a lighter, crispier topping.

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Step 12: Bake

Place the cake in the preheated oven.

Bake for approximately 50–65 minutes.

The crumb topping should be golden brown, and the cake should look set around the edges.

The center may still have a slight jiggle because of the creamy custard.

That’s normal.

If the crumb topping becomes too dark before the cake is finished, loosely cover the top with aluminum foil.

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Step 13: Cool Completely

Remove the cake from the oven.

Allow it to cool in the pan for at least 1 hour.

For the cleanest slices, refrigerate it for another 1–2 hours before cutting.

The custard needs time to fully set.

Trying to slice the cake while it’s very hot can cause the creamy layer to spread.

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Step 14: Slice and Serve

Run a thin knife around the edge of the pan.

Carefully remove the sides if using a springform pan.

Dust lightly with powdered sugar if desired.

 

Slice and serve chilled or slightly cool.