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Tasty crumb cake is topped with juicy peach chunks and a walnut crumb topping.
1 1/2 cups chopped walnuts
1/2 cup flour
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons McCormick® Allspice, Ground
1/2 teaspoon McCormick® Cinnamon, Ground
1/3 cup cold butter, cut into chunks
2 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1 container (8 ounces) sour cream
2 1/2 cups diced fresh peaches
Preheat oven to 350°F. For the Crumb Topping, mix walnuts, flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
For the Cake, mix flour, cream of tartar, baking soda and salt in small bowl; set aside. Beat butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and sour cream on low speed just until blended. Gradually beat in flour mixture until blended. Spread evenly in greased 13x9-inch baking pan. Drain peach pieces on paper towels. Arrange peaches over top of batter, pressing in slightly. Sprinkle with Crumb Topping.
Bake 45 to 50 minutes or until cake pulls away from sides of pan and topping is browned. Cool in pan on wire rack.
Substitute 2 cans (15 ounces each) peach slices, drained well and cut into 1-inch pieces, for the fresh peaches.
(Amount per serving)