Peach Cake

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.

PEACH CAKE

Ingredients:

  • 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)

Directions:

  1. 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)
  2. In a bowl stir together the dry ingredients. Stir in the milk until smooth. Pour batter over melted butter. Arrange peaches over batter.
  3. Bake for 50 minutes or until golden brown.
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