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Cake:

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup buttermilk
• 1 tsp. almond extract
• 3 cups peeled, diced fresh peaches

Crumb Topping:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 3/4 cup unsalted butter, melted
• 1 tsp. vanilla extract

Preheat oven to 350°F. Grease or line a 9×13″ pan.

Make Cake: Cream butter and sugar until light and fluffy. Add egg and mix well to combine. Stir in baking soda and salt. Add the flour, one third at a time, alternating with the buttermilk. Stir in almond extract and half of the peaches. Spread into the prepared pan.

Sprinkle remaining half of the peaches evenly over the top of the cake.

Make Crumb: Whisk flour, sugar, cinnamon and salt together. Pour in butter and vanilla extract and stir until the mixture is evenly moistened.

Spread crumb mixture evenly over the cake batter. Bake at 350°F for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.