For the crumb topping:
3/4 cup all-purpose flour
1/3 cup white sugar
1/3 light brown sugar
1/2 teaspoon allspice
6 tablespoons cold unsalted butter, chopped roughly
For the cake:
6 tablespoons unsalted butter, melted, plus more for the baking dish
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 egg
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 ripe peaches, pitted and sliced
DIRECTIONS
For the crumb topping:
Stir together the flour, sugars, and allspice to combine; then using your clean fingers, rub the butter into the mixture to create coarse crumbs.
For the cake:
Preheat the oven to 350 degrees and butter an 8-inch round baking dish. Stir together the flour, sugar, and baking powder in a mixing bowl. In another large bowl, whisk together the egg, butter, buttermilk, vanilla extract, and cinnamon until creamy. Add the flour mixture into the butter mixture and stir to combine fully, but do not overmix. Pour the batter evenly into the prepared baking dish and add peach slices on top in an even layer, then cover with the crumb topping and bake 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean). Let the cake cool for at least half an hour before serving.
