GRANDMA’S PEACH CAKE
1 Tablespoon sugar
1/2 teaspoon cornstarch
2 1/2 cups peeled and sliced peaches, about 5
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
¼ teaspoon ground cinnamon
2 cups unbleached all-purpose flour
1 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups whole milk
4 Tablespoons unsalted butter, melted, plus more to coat the pan
Make the cake:
Liberally butter an 8” square baking dish with nonstick spray. If using, cut a square of parchment to fit the bottom and butter again. Place the baking rack in the center of the oven and preheat it to 350 degrees F.
In a medium size bowl, combine the 1 Tablespoon of sugar and the cornstarch. Add the peaches, vanilla, lemon juice, and cinnamon. Toss to coat evenly. Set aside.
In another medium size bowl, sift together the 1 cup sugar, flour, salt and baking powder. Add, the milk and the melted butter and stir until well combined and smooth.
Pour the cake batter into prepared baking dish. Press about one-half to two-thirds of the sliced peaches down into the cake batter and then place the rest on top. Bake for 60-70 minutes until a toothpick place in the center comes out clean. The cake can be stored at room temperature in an airtight container for up to 3 days, or will keep up to a week in the refrigerator.
Makes 8-12 servings.
You really need the best fruit. And frozen won’t work as well, because they get too watery.
2. Although it’s not necessary,
I always line the bottom of the pan with parchment for easy removal. You could also use a 9 inch springform pan, or even a 9” square pan will do.
3. If you like,
you can add about a half a cup of blueberries or raspberries to the peaches, but I never want to dilute their flavor.