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Oven Preparation and Pan Setup
• Preheat your oven to 350°F (175°C). Lightly grease a springform pan with cooking spray to ensure easy removal after baking.
Preparing the Crumble
• In a small mixing bowl, combine the flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Mix well to distribute the spices evenly. Gradually pour in the melted butter, stirring until the mixture forms a crumbly texture. Set aside.
Assembling the Cake Batter
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Creaming Butter and Sugar
• Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combining Liquid Ingredients
• In a small bowl, whisk together the sour cream and buttermilk until smooth.
Mixing Dry and Wet Ingredients
• With the mixer on low, alternately add the dry ingredients and the buttermilk mixture to the creamed butter. Begin and end with the dry ingredients, adding about 1/2 cup at a time. Mix just until combined; do not overmix.
Layering and Baking the Cake
• Pour the cake batter into the prepared springform pan, spreading it evenly. Arrange the peach slices over the batter in an even layer. Sprinkle the crumble mixture generously over the peaches.
• Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
• Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Serve warm for the best flavor, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
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