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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
4 tablespoons butter (plus extra for the dish) |
1/2 cup sugar |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
8 fresh ripe peaches, peeled and sliced |
3/4 cup sugar |
1/2 cup boiling water |
1 tablespoon butter |
whipped cream or vanilla ice cream |
Directions:
1. Preheat oven to 375°; butter the bottom of a 2-quart casserole.
2. Make the cake layer-in a big bowl, with an electric mixer, cream the butter and sugar.
3. In another small bowl, combine the flour, baking powder, and salt; stir into the butter mixture with a wooden spoon, and then stir in the milk.
4. The mixture will be thick and lumpy; spread batter into prepared casserole dish.
5. Make the filling-in a big bowl, combine the peaches, sugar, and boiling water; pour over batter in the pan.
6. Dot the top with the 1 tablespoon butter.
7. Bake for 45-50 minutes, until the batter that bubbles up through the filling is golden.
8. Serve warm or at room temperature with whipped cream or ice cream.
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