| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Brunch, Cakes | 9 | Servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | t | Baking powder |
| 1/8 | t | Salt |
| 1/2 | c | Granulated sugar |
| 2 | T | Butter or margarine |
| 1 | Egg, beaten | |
| 1 | T | Milk, up to 2 tablespoons |
| 6 | Peaches, up to 7 sliced | |
| 1 | t | Cornstarch |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground cinnamon |
| 1 | T | Butter or margarine |
| approximately | ||
| minutes. |
INSTRUCTIONS
To prepare cake: Preheat oven to 375 degrees. Sift flour, baking powder, salt and sugar together. Cut in butter. Add egg and milk. Mix well. Spread in greased 8-by-8-inch or 9-by-6-inch pan. Cover with sliced peaches. To prepare topping: Mix together sugar, cornstarch, nutmeg and cinnamon. Sprinkle over peaches. Dot top with butter and bake for 30 to Per serving: 168 Calories; 3g Fat (17% calories from fat); 2g Protein; 33g Carbohydrate; 27mg Cholesterol; 82mg Sodium NOTES : This homey dessert wafts an intoxicating aroma through the house as it bakes. You can substitute 1 to 3 cups frozen sliced peaches for fresh ones. Thaw before using, and absorb excess moisture with a paper towel. Recipe by: St. Louis Post Dispatch - 1/98 Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on May 15, 1998
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