| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 | c | Sugar |
| 1/2 | ts | Grated lemon rind |
| 1 | ts | Vanilla |
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Milk |
| 1/4 | c | Butter |
| 3 | c | Peeled sliced fresh peaches |
| Or 3 packages frozen | ||
| 1 | tb | Lemon luice |
| 1 | ts | Cinnamon (opt) |
| 1 | c | Sour cream |
| Ds nutmeg (garnish) |
INSTRUCTIONS
Beat egg well, add 1/2 cup sugar gradually, beating well after each addition. Add lemon rind and vanilla. Sift flour with baking powder and salt. Add to sugar and egg mixture alternately with milk. Next add melted butter and pour into greased, floured 9-inch layer-cake pan, spreading evenly. Sprinkle sliced peaches with lemon juice and arrange on top of batter. If frozen peaches are used, drain thoroughly. Sprinkle top with remaining sugar and the cinnamon, if you like. Bake in moderate oven, 350'F., for an hour and 10 minutes, until cake is golden brown and pulls away from the sides of the pan. Cool in pan for 20 minutes. Cut into wedges and remove from pan. Serve warm with sour cream to which a dash of nutmeg has been added. Six servings. This is good with sliced fresh nectarines or with 2 cups fresh or frozen blueberries. Source: Ladies Home Journal Cookbook Posted to MM-Recipes Digest V4 #262 by Becky <jbowde19@idt.net> on Oct 04, 1997
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