When I had an abundance of peaches from my tree, I decided to try this peach cake recipe one night. It’s from a cookbook put together by my mother’s church ward out in Chicago. I swear those are the best kind of cookbooks because people only submit recipes that are good. This is a lot like a peach cobbler of sorts, but it was good. I topped it with fresh whipped cream or vanilla ice cream would go well on top too.
- 1/2 C butter
- 2 C flour
- 2 C sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1 1/2 C milk
- 1 lb frozen peach slices (or I just cut up a bunch of fresh peach slices because that’s what I had in abundance)
- Preheat oven to 350. Melt butter and pour in 9 x 13 pan (I just but the butter in the pan and threw it in the oven to melt)
- In a bowl stir together the dry ingredients. Stir in the milk until smooth. Pour batter over melted butter. Arrange peaches over batter.
- Bake for 50 minutes or until golden brown.