| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Brown sugar; packed |
| 1/2 | ts | Cinnamon |
| 1 | ts | Grated orange or lemon rind |
| 1 | tb | Lemon juice |
| 4 | c | Sliced; peeled peaches |
| 3/4 | c | All-purpose flour |
| 1/2 | c | Whole wheat flour |
| 1 | tb | Baking powder |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Granulated sugar |
| 1 | Egg; lightly beaten | |
| 1/2 | c | Milk |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Lightly butter an 8-cup baking dish. In a large bowl, combine the brown sugar, cinnamon, grated rind and lemon juice; mix well. Add peaches and toss to mix; transfer to the baking dish. Combine all-purpose flour, whole wheat flour and baking powder. In a mixing bowl, cream butter or margarine and granulated sugar until light and fluffy; beat in egg. Add flour/baking powder mixture alternately with milk. Add vanilla, mixing just until combined. Drop batter by spoonfuls over peach mixture. Bake in a 375F oven for 25 to 35 minutes or until peaches are tender and the top is golden brown. Serve warm. Makes 8 servings Posted to Bakery-Shoppe Digest V1 #454 by fundwell@excel.net on Dec 15, 1997
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