Gina: With a spicy, nutty crumb topping and sweet peaches baked right in, this irresistible crumb cake is a favorite for sleep-late brunches (a good option when you have house guests and everyone had a little bit too much fun the night before). The cake is easy enough to stir together the morning of the brunch, or the night before. To continue the decadence, consider serving peach Bellinis (peach purée with champagne), along with plenty of eggs, bacon, hash browns, etc.

　　

Ingredients

serves 8

　　

Cake

1/2 cup unsalted butter, at room temperature, plus more for greasing

　　1 1/4 cups all-purpose flour, plus more for pan

　　3/4 cup granulated sugar

　　2 large eggs, at room temperature

　　1/2 cup whole milk

　　1 teaspoon pure vanilla extract

　　1 teaspoon baking powder

　　1/4 teaspoon baking soda

　　1/2 teaspoon kosher salt

　　3 large peaches (about 1 1/4 pounds), peeled and sliced thin

　　

Crumb topping

3/4 cup firmly packed light-brown sugar

　　1 cup pecans, chopped

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon grated nutmeg

　　1/4 teaspoon kosher salt

　　1/2 cup unsalted butter, melted

　　1 cup plus 2 teaspoons all-purpose flour

　　

Glaze

1/2 cup confectioners’ sugar

　　2 tablespoons unsalted butter, melted

　　2 teaspoons whole milk

　　1/2 teaspoon pure vanilla extract

　　

Step 1

Preheat the oven to 350°F. Butter and flour a 9 × 9-inch baking pan.

　　

Step 2

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at high speed for 2 to 3 minutes, until light and fluffy. Reduce the speed to low, and add the eggs, one at a time, then the milk and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer at low speed, add the flour mixture to the batter until just combined. Fold in the peaches, and stir with a spatula to be sure the batter is completely mixed.

　　

Step 3

Combine the brown sugar, pecans, cinnamon, nutmeg, and salt in a bowl. Stir in the melted butter and then the flour. Mix well, and set aside.

　　

Step 4

Spoon the batter into the prepared pan, and spread it out with a knife. Using your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester inserted in the center of the cake comes out clean.

　　

Step 5

In a small bowl, whisk together the confectioners’ sugar, butter, milk, and vanilla. Using a fork, drizzle the glaze over the warm cake, and cool slightly. Serve warm or at room temperature.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.