Monday, July 1, 2013
1 stick (4 ounces) butter
1 cup plus 3 tablespoons granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
Juice of 1/2 a lemon
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 ripe peaches, peeled, pitted, thinly sliced (we used 6 for a real fruity tart)
1/2 teaspoon cinnamon
Preheat oven to 375°
Peel and slice peaches into thin wedges. Toss peaches with 3 tablespoons of the sugar, lemon juice and cinnamon.
Melt butter and pour into a 2-quart baking dish.
In a mixing bowl, thoroughly combine the remaining 1 cup of the sugar, flour, baking powder and salt. Add milk and vanilla extract until blended. Lumps are okay.
Pour batter over butter.
Arrange peach slices over the batter.
Bake for 25-30 minutes, or until a toothpick inserted in the cake comes out clean. Serve warm with a scoop of fresh whipped cream or vanilla ice cream.