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

  • 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).

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

  • 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.

  • 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; 15 g total fat; 73 mg cholesterol; 224 mg sodium. 63 g carbohydrates; 6 g protein;