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Cake- Peach Nut Cake

Source of Recipe

Sun-Sentinel January 20, 2005


List of Ingredients


Cake Dough:

3 tablespoons butter

1 cup sugar

2 large eggs

11/2 cups milk

21/2 cups all-purpose flour

2 teaspoons baking powder

Pinch salt

Peach Topping:

½ cup chopped nuts (walnuts, pecans or cashews)

½ cup sugar

11/2 teaspoons ground cinnamon

4 to 5 medium fresh peaches, peeled and sliced vertically (about 3 cups)

2 tablespoons melted butter




Recipe

To make dough: Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan. In a food processor fitted with the metal blade, process butter until light. Add remaining ingredients in order given and process to combine. Transfer to prepared pan, smoothing top.

To make topping: Mix nuts, sugar and ground cinnamon together well. Place peach slices on top of dough in a decorative fashion such as three rows lengthwise in the pan. Sprinkle with nut mixture, then drizzle with melted butter. Bake in center of oven 30 to 35 minutes or until dough is firm to touch and topping is beginning to take on color. Makes 12 servings.

Per serving: 310 calories, 30 percent calories from fat, 10 grams total fat, 51 milligrams cholesterol, 4 grams saturated fat, 5 grams protein, 50 grams carbohydrates, 2 grams total fiber, 106 milligrams sodium, 27 grams total sugars.

To peel peaches: Plunge peaches into boiling water for 20 to 30 seconds, then transfer them with a slotted spoon to cold water. As soon as they are cool enough to handle, you can slip skins off easily. The riper the peach, the less time it will need in boiling water.

You can substitute defrosted frozen peaches for the fresh.