This Peach Batter Cake recipe is super easy to make with either fresh or canned peaches and has a decadent crust that will have everyone asking for seconds.
Peach Batter Cake
Folks, this Peach Batter Cake is one of those recipes that is hard to explain but totally worth trying. Our mom picked up the original recipe at a local farm stand one year when she was getting fresh peaches. Barbara modified the recipe slightly but I’ve tried both versions and they are top notch.
What is great about this recipe is you can use fresh peaches when they are in season and canned peaches in the winter when they are not readily available. Just be sure to drain the canned peaches before using.
Our parents have a couple of peach trees and this is my dad’s favorite dessert when the peaches are ripe in July (if the trees produce – it’s never a guarantee). Since the peaches are usually all ripe at the same time, my mom usually freezes four or five packets each with the four cups of peaches and lemon juice so she can pull a packet from the freezer and easily make this Peach Batter Cake any time of the year!
What makes this cake so unique is the boiling water that is poured over the cake batter at the very end. It combines with the sugar topping for a decadent, sweet, addicting crust.
Scoop up a big serving of this Peach Batter Cake while it’s still warm from the oven and enjoy! Add a scoop or two of vanilla ice cream (like our Grandma’s Homemade Ice Cream) or a scoop of whipped cream. You won’t regret it.
HOW TO MAKE PEACH BATTER CAKE
Grease an 8×8 inch baking dish, and line bottom with drained or fresh peaches. Sprinkle peaches with lemon juice. In a mixing bowl, cream butter and sugar; add milk and dry ingredients (flour, baking powder, and salt) alternately. Spread batter over peaches. To make the decadent, sugar crust, combine sugar, cornstarch and salt, and sprinkle it over the batter. Pour boiling water over the cake, and bake at 375 degrees F for 1 hour.
- 4 cups sliced peaches fresh (peeled) or canned (drained)
- 1 Tablespoon lemon juice
- 3/4 cup sugar
- 3 Tablespoons butter softened
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup boiling water
Grease a deep 8 x 8-inch baking dish and line bottom with peaches.
Sprinkle peaches with lemon juice.
Cream sugar and butter; add milk and dry ingredients alternately.
Spread batter over peaches.
For topping, combine sugar, cornstarch and salt; sprinkle over batter.
Pour boiling water over cake.
Bake at 375 degrees F for 1 hour.