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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It's hard to discribe this cake. When I first made it I thought I messed up. It's like a cross between a custard peach pie and and cake.. I found this recipe in Country Home last year. Enjoy Ingredients:
5 small texas peaches, or 3 medium peaches peeled, halved and pitted. |
5 tablespoon raw sugar ( i have used regular) |
1/4 cup flour |
1 teaspoon baking powder |
1 teaspoon ground ginger ( i liked it better with almond extract) |
2 eggs |
1/2 cup granulated suger |
1/2 cup melted butter |
1/2 cup sliced almonds toasted. |
Directions:
1. Butter a 9 1/2 in round cake pan
2. If using medium peaches cut the halves in half again
3. Sprinkle on 1/2 teaspoon on each flat side of each peach
4. Arrange flat side down in cake pan.
5. Stir the flour, baking powder, and ginger, set aside
6. In a medium bowl beat the eggs ightly, mix them with the 1/2 cup sugar, then stir in the butter.
7. Add dry ingredents, stir until smooth.
8. Pour the batter over the peaches
9. Top with the roasted almonds
10. Bake in a 350 oven for about 45 minutes.
11. Top will ge golden and center will spring back when touched lightly.
12. Serve warm or cold.. with cream if wanted.
13. I have added the changes I made.. I don't care for dry ginger and did not try fresh. The almond is wonderful.
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