From the New York Times
Ingredients
- 2pounds ripe peaches or 6 cups frozen sliced peaches (no need to peel)
- 12tablespoons butter (1½ sticks)
- 1½cups granulated sugar
- 1cup plus 2 tablespoons all-purpose flour (See Tip)
- 1½teaspoons baking powder
- ¾teaspoon fine sea salt
- ½cup milk
- Vanilla ice cream, for serving (optional)
Preparation
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Step 1
Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and ½ cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
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Step 2
Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
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Step 3
Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve ⅓ cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That’s O.K.
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Step 4
Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that’s O.K.!)
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Step 5
Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.
- This recipe originally called for 1 cup self-rising flour. If you use self-rising flour, leave out the baking powder, and add ¼ teaspoon of salt instead of ¾.
- This cake is best the day it's made as the crisp exterior softens when covered with plastic wrap or foil for storage. Still, it makes a great breakfast.
