Ingredients
1 cup sugar
1/2 cup unsalted butter, softened
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg, large
1-2 tablespoon milk (as needed)
3 cans sliced peaches (drained)
1/4 cup raw sugar (turbinado sugar)
More Details
Flavor: sweet, fruity, buttery, caramel
Texture: crunchy, soft, fluffy
Storage: best served the same day but can be kept in the refrigerator for up to one week. To reheat, put in microwave for 30 seconds to one minute, or bake in oven at 350ºF for 10 minutes.
Instructions
- Preheat oven to 350ºF.
- In a stand mixer, cream butter with sugar on medium speed until pale and fluffy (about 3-4 minutes at speed 6 on KitchenAid mixer).
- Beat in egg and vanilla extract.
- Incorporate flour, baking powder, and salt into the wet ingredients.
- Add milk one tablespoon at a time, as needed, to achieve a spreadable consistency. Do not overmix.
- Spray a 9×13 baking dish with non-stick cooking spray, then add peaches, creating a single layer.
- Dollop cake batter around the peaches, then take a spoon or off-set spatula to spread out the batter into an even layer.
- Sprinkle raw sugar evenly on top.
- Bake in oven for 35-50 minutes until a cake tester comes out clean and the top is golden brown.
- Serve immediately.
Serving Tips
Serve warm with a scoop of ice cream or a dollop of whipped cream.
Tastes best warm. To reheat, put in microwave for 30 seconds to one minute, or bake in oven at 350ºF for 10 minutes.
