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.
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.
Sometimes the liquid boils over the side of this cake, so put a sheet pan underneath it in the oven to catch the drippings.
Bake it the full hour so that the batter in the center of the cake underneath the sugar topping gets cooked all the way through.