| Peach Crumble Cake |
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| 1/2 cup unsalted butter, softened |
2 large eggs |
| 1/2 cup firmly packed light brown sugar |
10 large peaches, skinned and cut in half |
| 1/2 cup plus 3 tablespoons granulated sugar |
1 tablespoons fresh lemon juice |
| 1 cup sifted all-purpose flour |
1/2 teaspoon ground cinnamon |
| 1 teaspoon baking powder |
vanilla-flavored whipped cream or ice cream |
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| Preheat oven to 350°. Lightly butter 8-inch square
baking dish. Set aside. Cream butter, brown sugar and 1/2 cup granulated
sugar
until light and fluffy, about 3 minutes. Sift together the flour
and baking powder, then beat into the butter mixture. Beat in eggs.
Scrape the mixture into the prepared baking dish and place the
peach halves on top of the batter, flat side down. Sprinkle with
the lemon juice; more if you like. Mix remaining sugar with cinnamon
and sprinkle over peaches. You may also increase this amount if
you like. Bake for 1 hour, or until golden in color. Serve with
flavored whipped cream or ice cream. |
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| Yield: 6 to 8 servings |
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