Snow Peach Cradle Cake – a delicious recipe with snow peaches, oatmeal, flour, sugar, non-fat powdered milk, allspice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain the juice from the peaches and save.
2
In mixing bowl, add and mix all dry ingredients.
3
Note: if you use Splenda packets instead of sugar I suggest you use 1/3 cup more oatmeal, 1/3 cup more flour and 1/3 cup water to add to peach juice.You must replace the granulated sugar by bulk.
4
Use 8-10 individual splenda packets.
5
Spray Pam in a 9 X 13 pryrex glass pan.
6
Preheat oven 375*.
7
Pour juice to equal 1 3/4 cups into dry mixture.
8
Add margarine and stir.
9
Pour two cups batter on bottom of glass pan.
10
Spoon drained white peach cubes over the batter.
11
Spoon remaining batter over the top of peaches, I like to drizzle it.
12
Cook 30 to 35 minutes.
13
When the middle springs back from a touch it is done.
14
The sides will come away from the end and turn darker brown.
15
Cool 10 minutes.
16
Cut in squares.
283
kcal
Calories
2
g
Fat
63
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 (15 ounce) canss&w brand cubed snow peaches in juice, 1 cup quaker oatmeal, 1 cup flour, ⅔ cup sugar, and more.
Yes, Snow Peach Cradle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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