Georgia Peach Cake

8
Servings
25m
Prep Time
38m
Cook Time
1h 3m
Ready In


"Dedicated to my sweet girl, now living in "Hot-Lanta!""

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (254 g)
  • Calories 407
  • Total Fat - 15.9 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 60.1 mg
  • Sodium - 169.4 mg
  • Total Carbohydrate - 62.1 g
  • Dietary Fiber - 2 g
  • Sugars - 42.3 g
  • Protein - 4.6 g
  • Calcium - 57.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 54.8 mg
  • Thiamin - 0 mg

Step 1

Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until the topping mixture is crumbly. Cover and chill.

Step 2

Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. stir in peaches and lemon juice. Cook, uncovered, over medium high heat, stirring frequently,6 to 8 minutes or until the mixture is slightly thickened and bubbly. spoon into a greased 8 inch square baking dish. Set aside, and keep warm.

Step 3

Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes.

Step 4

Beat 1/4 cup butter at medium speed of an electric mixer until fluffy, gradually add 1/3 cup sugar, beating well. Add the egg, beating well. Add sour cream mixture and vanilla, stirring until well blended.

Step 5

Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.

Step 6

Bake at 375 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let stand for 10 minutes. Serve warm with ice cream.

Tips & Variations


No special items needed.

Related

JostLori

Wow! This "cake" is wonderful! It's a delightful combination of a cobbler and a cake. I love the cake layer over the peach filling, and finished off with the crunchy & tasty topping! I did find the peach filling to be a bit tart, but that was probably the peaches not being overly sweet. I didn't mind, though, because I enjoyed the sweet/tart combination of filling and cake. I served this with a small scoop of Talenti No. 9 Caribbean Coconut Gelato. OMG - so good!!!

review by:
(26 May 2016)