Food recipes
Peach Batter Cake
Peach Batter Cake Ingredients: peaches, yellow, raw water, bottled, generic sugars, granulated butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium al...
Peach Batter Cake
Ingredients:
peaches, yellow, raw
water, bottled, generic
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
Directions:
Line a 9 x 13 greased pan with sliced peaches (see note below).
Put the water in a sauce pan and bring to a slow boil.
Cream together 1 1/2 cups sugar and butter.
Sift dry ingredients in a separate bowl.
Mix flour, baking powder, and salt with the sugar and butter, alternating with milk.
Spread the batter evenly over the peaches.
Combine the remaining 2 cups sugar and cornstarch, and sprinkle over the cake batter.
Pour boiling water over all.
Bake for 1 hour at 350 degress.
Notes: If your fresh peaches are not overly sweet, sprinkle 1/2 cup of sugar over the peaches.
Its okay to not put on the entire 1 3/4 cups boiling water as the peaches will create some juice.
If you use the entire 1 3/4 cups water, please line your oven as this dish will boil over!
You can use frozen/thawed peaches, but make sure to decrease the boiling water needed at the end to 1 1/4 cups.
Ingredients:
peaches, yellow, raw
water, bottled, generic
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
Directions:
Line a 9 x 13 greased pan with sliced peaches (see note below).
Put the water in a sauce pan and bring to a slow boil.
Cream together 1 1/2 cups sugar and butter.
Sift dry ingredients in a separate bowl.
Mix flour, baking powder, and salt with the sugar and butter, alternating with milk.
Spread the batter evenly over the peaches.
Combine the remaining 2 cups sugar and cornstarch, and sprinkle over the cake batter.
Pour boiling water over all.
Bake for 1 hour at 350 degress.
Notes: If your fresh peaches are not overly sweet, sprinkle 1/2 cup of sugar over the peaches.
Its okay to not put on the entire 1 3/4 cups boiling water as the peaches will create some juice.
If you use the entire 1 3/4 cups water, please line your oven as this dish will boil over!
You can use frozen/thawed peaches, but make sure to decrease the boiling water needed at the end to 1 1/4 cups.