This is a great cake to have on hand for the weekend and it uses canned or bottled peaches in winter, in Summer use fresh.
May also use plums, nectarines and apricots & etc.
2 cups all purpose flour ( or 50:50)
3tsp baking powder
1/2 cup sugar
2 1/2 tsp dried yeast (1 envelope)
1/2 tsp salt
1/2 cup butter
1/2 cup milk
2 large eggs beaten
zest of 1 lemon
1 large can peach slices (1lb 14ozs) ..drained
preheat oven 350F
greased 13 x 9 x 2 inch oven proof dish
in a large mixing bowl, combine:
flour, sugar, baking powder, salt, and dried yeast.
Add the butter, and mix in.
Scrape down sides and add the milk, eggs and lemon zest..beat well for 2 - 3 mins until well mixed and smooth.
Spread into the greased pan and smooth the top.
Top this with the peach slices..pressing in slightly , do not overlap.
Cover lightly with the streusel topping (recipe below)
Bake 30-35 mins until golden brown serve warm or cold.
Cool in baking dish on wire rack
Streusel topping:
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp baking powder
1 tsp cinnamon (optional)
3 tbsp butter cold
1/2 cup chopped raw nuts
Combine all the dry ingredients well then cut in the butter.
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