I made another batch jam out of the last of my peaches and I had enough slices left over for a cake...another experiment. I need to buy some nutmeg and ginger.
First I put brown sugar in the slices and mixed well but gently. Next I made a basic butter cake recipe from Good Housekeeping, poured it onto the peaches and baked at 350 till golden brown.
Basic Butter Cake
by Good Housekeeping
- 2 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 3/4 cup(s) whole milk
- 1 1/2 teaspoon(s) vanilla extract
- 1 1/4 cup(s) sugar
- 3/4 cup(s) butter or margarine, softened
- 3 large eggs
- Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pan(s) with flour.
- On waxed paper, combine flour, baking powder, and salt. In cup, mix milk and vanilla; set aside.
- In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
- Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
- Pour batter into prepared pan(s). Bake 40 to 45 minutes for 13" by 9" cake, 23 to 25 minutes for 8- and 9-inch layers, or until toothpick inserted in center of cake comes out clean. Cool in the pan(s) on wire rack 10 minutes. With knife, loosen side of cake(s) from pan(s); invert onto wire rack to cool completely.
I made 2 layers. I sent one to the Pastors and I ate most of the other. I was going to stack em and send both but one would not cooperate.
Note to self: Pastor Kristi liked it. I asked her what she would change and she suggested chopping peaches and adding to the batter...try that next time!