Open-Faced Peach Cake

Martha.

Ingredients

• 1.5 cups all-purpose flour
  
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/2 cup milk (we used skim, you can use whatever)
• 1/4 cup vegetable oil
• 1 large egg
• 3-4 peaches, halved and pitted
• 1/4 tsp ground cinnamon
• 2 tbs chilled butter or margarine, cut into small pieces
• 1 tbs sugar
  

Preheat oven to 400.
Spray a 9-inch spring-form pan with pam, or some other cooking spray.
Whisk together flour, baking powder, and salt.
In a separate bowl, combine sugar, milk, oil, and egg. Fold into the dry ingredients.
Spread the batter into the spring-form pan. Arrange halved peaches, cut sides up, over the batter.
Combine cinnamon and other tbs sugar and sprinkle over top of cake. Dot with cold butter (or margarine or whatever).
Bake for 25 minutes, or until a toothpick comes out clean.

Thoughts: Make sure you use peaches that are almost but not quite ripe. Ripe ones will just fall apart when baked. You can pretty much use any type of stone fruit that you want. The original recipe called for plums, but I hate plums, so we used peaches. I don't think it would have turned out any better with plums. You can actually use pears, if stone fruit is not in season. We actually ran out of peaches half-way through this recipe so we supplemented the blank space with 1/2 Bartlett pear, and it was good. Also, make sure you keep this cake in the fridge after you bake it. The fruit can go bad quite quickly. This is an excellent cake for tea. Delicious.

Disaster Index: 1/10 - Make it for your friends and neighbors.