Source: Midwest Living

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Recipe Summary test

prep:
25 mins
bake:
40 mins
cool:
20 mins
total:
1 hr 25 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

  • 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; fat 15g; cholesterol 73mg; saturated fat 10g; carbohydrates 63g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 48g; protein 6g; vitamin a 680.3IU; vitamin c 3mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0.4mcg; sodium 224mg; potassium 289mg; calcium 141.4mg; iron 1.4mg.
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