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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