Recipe provided by Leanne Brown, Good and Cheap. Special Thanks to Washington State Farmers Market Association.
Prep time: 20 minutes
Cook time: 1 hour
- Turn oven on to 350 degrees. Lightly butter an 8″x11″ pan.
- In a large bowl, mix the peach slices, lemon juice and cinnamon, making sure the peaches are well coated in cinnamon.
- In a medium bowl, stir the flour with the baking powder, getting rid of lumps.
- In another large bowl, beat the butter, brown sugar, and salt with a mixer or wooden spoon until fluffy and lightened in color. Add the vanilla, then the eggs one at a time, mixing completely before adding the next.
- Gently incorporate the flour mixture into the butter mixture until it’s smooth.
- Spread half the batter over the bottom of the pan. The batter will be quite thick, so use moistened fingertips to spread if necessary. Evenly distribute half the peach slices over the top. Spread the remaining batter over the peaches, then top with the rest of the slices. Sprinkle with tablespoon of sugar.
- Bake for 1 hour or until a knife inserted into the center comes out clean.
- Do not squeeze peaches to determine freshness. This will bruise peaches even if done lightly.
- Instead, smell the peaches. Fragrance is a great indicator of ripeness.
- Keep peaches at room temperature until full ripe then refrigerate for 2 to 3 days.
- 6 peaches, cut into 8 slices each
- 1 tsp cinnamon
- 1/2 lemon, juiced
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 lb. unsalted butter
- 1 1/2 cups brown sugar
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla