Peach Cream Cake in 60 Minutes

Instructions:

1. Sift the flour, sugar, and salt into a bowl.
2. Use a pastry cutter or fork to work the chilled butter into the flour until the mixture resembles coarse crumbs.
3. Press the dough firmly into the bottom and 1-inch up the sides of a 9-inch springform pan.
4. Bake the crust at 350°F (175°C) for 8–10 minutes until the edges are just barely set.
5. In a small bowl, toss the peach slices with 2 tbsp sugar and the cinnamon.
6. Arrange the peaches in overlapping concentric circles over the warm crust, packing them closely.
7. Beat the room-temperature sour cream and sugar until smooth.
8. Whisk in the eggs and vanilla extract until the mixture is a pale, uniform cream.
9. Pour the custard evenly over the peaches and bake for 30–35 minutes until the edges are set and the center has a slight jiggle.