By Linda Stephens
Place 3 cups sliced Raw peaches in the bottom of an 8x8x2 pan. Top with the following cake batter:
¾ C. sugar
½ C. milk
4 T. butter
½ t. salt
1 t. baking powder
1 C. flour
Combine sugar and butter. Add other dry ingredients. Alternating with milk, spread over fruit.
Topping:
Mix ½ C. sugar with 1 T. cornstarch and ¼ t. salt. Sift this over the Batter. Pour 1 C. boiling water over all. Do NOT stir. Bake at 325 for 50 minutes. Serve warm with cream
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