Peach Batter Cake

1. 1

   Line a 9 x 13 greased pan with sliced peaches (see note below).

2. 2

   Put the water in a sauce pan and bring to a slow boil.

3. 3

   Cream together 1 1/2 cups sugar and butter. Sift dry ingredients in a separate bowl. Mix flour, baking powder, and salt with the sugar and butter, alternating with milk.

4. 4

   Spread the batter evenly over the peaches.

5. 5

   Combine the remaining 2 cups sugar and cornstarch, and sprinkle over the cake batter. Pour boiling water over all. Bake for 1 hour at 350 degress.

6. 6

   Notes:

7. 7

   If your fresh peaches are not overly sweet, sprinkle 1/2 cup of sugar over the peaches.

8. 8

   It's okay to not put on the entire 1 3/4 cups boiling water as the peaches will create some juice. If you use the entire 1 3/4 cups water, please line your oven as this dish will boil over!

9. 9

   You can use frozen/thawed peaches, but make sure to decrease the boiling water needed at the end to 1 1/4 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.