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Ingredients

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Directions

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  • Grease and flour a 9x9x2-inch baking pan. Set aside.

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  • In a medium bowl, mix flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

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  • Spread batter into prepared pan. Halve any large peach slices. Arrange peach slices in a single layer on top of batter.

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  • For topping, in a small saucepan, combine brown sugar, corn syrup, the 1 tablespoon butter and the lemon juice. Bring to boiling. Quickly drizzle over peach slices.

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  • Bake in a 350 degree F oven for 40 to 45 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in pan on wire rack 20 minutes. serve warm with ice cream. Makes 9 servings.

Nutrition Facts

410 calories; total fat 15g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 73mg; sodium 224mg; potassium 289mg; carbohydrates 63g; fiber 2g; sugar 48g; protein 6g; trans fatty acidg; vitamin a 680IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 141mg; iron 1mg.

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