“This cake uses fresh peaches. Serve with whipped cream.” - by Judy Wilson
Ingredients
Adjust Servings
Original recipe yields 8 inch square cake
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
- Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Nutrition
Amount Per Serving (9 total)
- Calories
- 318 cal
- 16%
- Fat
- 16.4 g
- 25%
- Carbs
- 40.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (72)
Rate This Recipe
"This is a very moist, tasty and good cake. I read the reviews about the bland cake. I then added 1 tsp. cinnamon and 1 tsp. almond flavoring. I doubled the recipe and put it in a 9 x 13 pan. I use..." See mored leftover fresh peaches that I had sliced with a little sugar the night before. I poured the peaches and the juice in the bottom of the pan. It all cooked into the cake and made a very pretty and moist looking cake. Very easy and very good!"
AMATULLAH
"I made this recipe for my mother, I used canned peaches instead and in the batter I used 1/2 cup of oil instead of the butter. The cake was SO FLUFFY and good that my mother just LOVED it! I will be..." See more making this recipe again.. Thanks! Note: I will try pineapple too and I'm sure it will taste good."
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