Peach(Or Nectarine!) Dessert Cake
Yield
1 cakePrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | large |
eggs
unbeaten |
|
| 4 | each |
peaches
ripe, peeled |
|
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 2 | large |
eggs
unbeaten |
|
| 4 | each |
peaches
ripe, peeled |
|
| 79 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 59 | ml |
walnuts
or pecans, chopped |
|
Directions
Sift flour, baking powder and salt.
Beat ½ cup sugar with shortening until light and creamy.
Add lemon rind, then eggs, one at a time; beat well.
Add flour in fourths, beating after each addition. Spread half of batter in greased 8 x 8 inch pan. Top with peaches. Mix ⅓ cup sugar, cinnamon and nuts; sprinkle over all. Bake 50 minutes at 350℉ (180℃). Serve warm, cut into squares and top with whipped cream, if desired.
