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1
PREHEAT OVEN TO 375F (190C) F 15 minutes before baking, with the rack in the center of the oven.
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2
Butter an 8-inch square baking pan, preferably glass.
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3
Cut the peaches into 1/2-inch slices.
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4
Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently.
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5
Cook over high heat until syrup begins to bubble, about 4 minutes.
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6
Set aside.
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7
FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas.
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8
This can be done with a food processor or pastry blender.
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9
Set aside.
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10
FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake.
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11
Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy.
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12
Add the vanilla and sour cream and mix well.
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13
Gently fold in the flour, baking powder and salt.
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14
In the processor, do this by pulsing the machine on and off several times.
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15
Spread the warm peaches and their juice in the bottom of the baking pan.
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16
Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula.
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17
It's OK if the peaches are not completely covered.
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18
Sprinkle the topping over the batter.
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19
Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes.
