Peach Cake

Two posts in one day? Huh?

Mom and I made a peach cake during lunch today (we work out of their house.) I don't know if I've posted the recipe before, but it's good enough to re-post. This recipe comes from my grandmother on my father's side, and was always a favorite in the Piper household. We only had 3 peaches so we added a few plums and some blueberries, hence the weird spots.


NOTE: About a billion times more appetizing than it looks here.

NANNY PIPER’S PEACH CAKE
ingredients

About 3 lbs. peaches, halved, then cut each 1/2 into 4 slices
Crust:
2-1/4 c. sifted, allpurpose flour
3/8 c. white sugar
2-1/4 tsp. baking powder
3/8 c. butter, softened
2 medium eggs
1/4 c. milk
1-1/2 tsp. pure vanilla extract
Topping:
3/8 c. white sugar
1-1/2 tsp. cinnamon
3/8 cup melted butter

Glaze:
1/2 c. peach preserves
1-1/2 Tablespoon lemon juice


Directions:
Grease 10-1/2" x 15-1/2" baking pan/sheet. Preheat oven to 350.

In medium bowl, sift flour with sugar, baking powder, and salt. With fork or pastry blender, cut in butter until mixture resembles coarse crumbs.

In a small bowl, beat eggs slightly with fork, then add milk and vanilla. Blend well with fork. Add to flour mixture, beating vigorously with fork until stiff - about one minute. The batter will be quite stiff.

Drop spoonfuls of batter onto greased pan. Cover your hands with flour and work the batter into place in the bottom of the pan as you would a tart.

Arrange peaches in rows over batter to cover completely - thin sides down, slightly overlapping. Place any remaining slices between rows.

Spoon/drizzle all topping over fruit.

Bake 35 minutes, or until fruit is tender and pastry is golden.

Remove to wire rack to cool slightly. In a small skillet, over medium heat, mix peach preserves, and lemon juice. Brush over peaches. Cut between rows of fruit into 10 rectangles.