Crumble topping:

• Combine the flour, dark brown sugar, granulated sugar, and cinnamon in a small mixing bowl.
• Carefully melt the butter in the microwave or on low heat on the stovetop. Add it to the dry ingredients and mix well, using a hand mixer or a wooden spoon. Set aside.

Cake batter:

• Wash and pit the peaches. If you are not a fan of the peel, feel free to peel them. Then, cut them into half-inch slices.
• Preheat the oven to 350°F or 180°C.
• Grease a 12-inch (30cm) cast iron skillet. If you don’t have a cast iron skillet, you can use a 9-13 inch (23-33cm) casserole dish.
• Mix the flour, baking soda, and baking powder in a small bowl. Set aside.
• Add the softened butter and granulated sugar into a large mixing bowl; with a hand mixer, cream together until smooth.

• Then beat in the sour cream, eggs, and vanilla extract and mix until well combined.
• Take the flour you measured out before and add it to the mixture. Incorporate well but don’t mix for too long. The batter will be pretty stiff.
• Add the batter to the prepared cast iron skillet and smooth it out evenly.
• Then arrange the sliced peaches on top of it in a single layer.
• Take the crumble topping mixture and evenly add it on top of the peaches.
• Place the skillet into the oven and bake for about 40-45 minutes. It will be ready when a toothpick inserted in the center comes out clean without any raw batter on it.
• Let it cool for at least an hour.

Glaze:

• Whisk together the powdered sugar and milk in a small bowl until a thick glaze forms. If you like a thinner glaze, add more milk; if you like it thicker, add some more powdered sugar.
• Use a fork or a small whisk to drizzle the glaze over the top of the cake. Slice and enjoy!