Pre-heat oven to 350° (180° celsius). Grease and flour an 8″ cake pan (20 centimeter). A spring form pan is my recommendation.
In a medium bowl mix together peaches and sugar, set aside.
In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
Add approximately 2/3 of the crumbly mixture to the cake pan, gently press down lightly, spoon peach mixture on top and sprinkle with remaining crumb mixture.
Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!
Notes
An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a crumbed mixture.
If you find the crumb mixture on the drier side add a 1-2 tablespoons extra of butter.
Nutrition
Calories: 295kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 242mg | Fiber: 2g | Sugar: 19g | Vitamin A: 425IU | Vitamin C: 3.2mg | Calcium: 57mg | Iron: 2.1mg
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