Baltimore Peach Cake

While looking for canning recipes, I stumbled onto the Larriland Farm website.  While there, I found their Baltimore Peach Cake Recipe.  I had a shelf full of ripe peaches and thought why not?  Glad I tried it, it was so good we gave sections away.  Although it has been brought to my attention that, if sharing, I should not just sent one large piece.  Two pieces, individually wrapped, would help ensure that each member in a couple gets to try it.

One note of caution:  If your peaches are VERY ripe, this will be a 'wet bottom' cake from all of the peach juice.  I baked for35 minutes.

INGREDIENTS

• 1 tablespoon butter, softened
• 1 cup sugar
• 2 1/2 cup flour
• 3 teaspoon baking powder
• 1 1/2 cup milk
• 3/4 cup sugar, mixed with:
• 2 teaspoon cinnamon
• 5 large peaches, peeled & sliced
• 2 tablespoon butter, melted

DIRECTIONS

Preheat oven to 350oF. with electric mixer, blend first five ingredients. Spread in greased and floured 15×10″ jelly roll pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melted butter over all. Bake for 25-30 minutes.