Baltimore Peach Cake
Yield
6 servingsPrep
35 minCook
25 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 ½ | cups |
milk
|
|
| ¾ | cup |
sugar
mixed with |
|
| 2 | teaspoons |
cinnamon
|
|
| 5 | large |
peaches
peeled, sliced |
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 355 | ml |
milk
|
|
| 177 | ml |
sugar
mixed with |
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | large |
peaches
peeled, sliced |
|
| 3E+1 | ml |
butter
melted |
|
Directions
Preheat oven to 350℉ (180℃). With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base.
Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25 to 30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.)
