PEACH CAKE

By bjnelson55

Ingredients

• TOPPING:
• 1-3/4 cups flour
• 2/3 cup sugar
• 1-1/2 teaspoon baking powder
• 1/4 teaspoon each ground nutmeg and salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 2 teaspoon vanilla
• 1 tablespoons grated lemon zest
• 1-1/2 lb. ripe peaches (about 4 medium) peeled, sliced into 1/2-inch wedges, and tossed with 2 tablespoons lemon juice
• 2 tablespoons each of flour and packed brown sugar
• 1-1/2 tablespoon unsalted butter, cut into bits
• 1/4 teaspoon groun cinnamon
• Powdered sugar for dusting

Details

Servings 8

Preparation

Step 1

Heat oven to 350 degrees F. Coat a 9 x 3 inch springform pan with baking spray.

Whisk flour, sugar, baking powder, nutmeg and salt in large bowl to combine. In a small bowl, whisk milk, eggs, butter, vanilla and zest. Pour over flour mixture, mixing just until smooth, about 1 minute. Spread evenly over bottom of pan. Top with peach slices.

TOPPING: Rub ingredients together with fingers in bowl until moistened and clumpy. Scatter between peaches.

Bake 1 hour 15 minutes, or until lightly golden and a pick inserted in center comes out clean. Cool in pan on a wire rack. Remove cake from pan.

Dust top with powdered sugar.