Warm Ginger Peach Cake
From linebb956 16 years ago
- 45 minutes to make
- Serves 8
It's hard to discribe this cake. When I first made it I thought I messed up. It's like a cross between a custard peach pie and and cake.. I found this recipe in "Country Home" last year. Enjoy
Ingredients
- 5 small Texas peaches, or 3 medium peaches peeled, halved and pitted. shopping list
- 5 Tablespoon raw sugar ( I have used regular) shopping list
- 1/4 cup flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon ground ginger ( I liked it better with almond extract) shopping list
- 2 eggs shopping list
- 1/2 cup granulated suger shopping list
- 1/2 cup melted butter shopping list
- 1/2 cup sliced almonds toasted. shopping list
How to make it
- Butter a 9 1/2 in round cake pan
- If using medium peaches cut the halves in half again
- Sprinkle on 1/2 teaspoon on each flat side of each peach
- Arrange flat side down in cake pan.
- Stir the flour, baking powder, and ginger, set aside
- In a medium bowl beat the eggs ightly, mix them with the 1/2 cup sugar, then stir in the butter.
- Add dry ingredents, stir until smooth.
- Pour the batter over the peaches
- Top with the roasted almonds
- Bake in a 350 oven for about 45 minutes.
- Top will ge golden and center will spring back when touched lightly.
- Serve warm or cold.. with cream if wanted.
- I have added the changes I made.. I don't care for dry ginger and did not try fresh. The almond is wonderful.
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