You may also like
Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- FOR THE CAKE:
- 2 cups Flour
- 1/4 teaspoons Salt
- 2-1/2 teaspoons Baking Powder
- 1/3 cups Softened Butter
- 1 cup Sugar
- 1 whole Egg
- 1 cup Milk
- 1 whole Peach
- _____
- FOR THE TOPPING:
- 2 Tablespoons Flour
- 2 Tablespoons Softened Butter
- 1/4 cups Brown Sugar
- 1/2 cups Chopped Walnuts
Method
- Preheat oven to 350 F.
- Grease and lightly flour a bundt or tube pan. Make sure the bottom of the pan is VERY thoroughly coated, so the topping won't stick when you invert the cake.
- Sift together flour, salt, and baking powder. Cream butter and sugar; add egg and beat well. Into the creamed mixture add flour mixture and milk, adding a little of each at a time, and stir until combined.
- Slice peach into thin slices, and cut slices in half.
- For the topping: combine flour, butter, brown sugar, and walnuts until crumbly.
- Sprinkle topping in the bottom of pan. This will caramelize, so a well-greased and floured pan is important! Then pour in half the batter. Press peach slices into batter. Pour the rest of the batter over the peach slices so they are covered entirely.
- Bake for about 35 minutes, depending on how hot your oven gets.
- After letting it cool for a bit, invert onto a cake platter and serve!
