Directions:
- Preheat oven to 375.
- Melt butter in a 13 x 9 baking dish. Set aside.
- In a medium saucepan, bring the peach slices, 2/3c. sugar, and lemon juice to a boil over high heat, stirring constantly. When boiled, stir in the cinnamon and cardamon.
- Set aside cooked peach mixture, but reserve 1/4 cup of the peach juice to add to the batter.
- Combine flour, 2/3 Celsius sugar, baking powder, and salt in a medium bowl. Whisk to blend together. Now, add the milk, vanilla, and the peach juice; stirring to blend the batter together.
- Pour batter over melted butter. Spoon cooked peach mixture over batter.
- Bake 375 degrees 40-45 minutes. Remember ovens vary.
- When done, remove from oven. Sprinkle brown sugar over the top. Cover with foil. Allow time for the brown sugar to melt. This will give you another layer of flavor!
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.66 Kcal (1535 kJ) | ||
| Calories from fat | 110.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.27g | 19% | |
|---|---|---|---|
| Cholesterol | 24.77mg | 8% | |
| Sodium | 361.6mg | 15% | |
| Potassium | 335.63mg | 7% | |
| Total Carbs | 63.27g | 21% | |
| Sugars | 44.6g | 178% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 94.9mg | 158% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 133.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 198.39 Kcal (831 kJ) | ||
| Calories from fat | 59.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 19% | |
|---|---|---|---|
| Cholesterol | 13.4mg | 8% | |
| Sodium | 195.65mg | 15% | |
| Potassium | 181.6mg | 7% | |
| Total Carbs | 34.23g | 21% | |
| Sugars | 24.13g | 178% | |
| Dietary Fiber | 2.07g | 15% | |
| Protein | 1.96g | 7% | |
| Vitamin C | 51.3mg | 158% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 6% | |
| Calcium | 72.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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