Peach Batter Cake
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.
Servings: 8
Ingredients
- 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
- Topping:
- 1/2 cup sugar
- 1/2 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup boiling water
Instructions
- 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.
- Let sit for approximately 15 minutes to let the filling thicken before serving.
Notes
- This recipe is so amazing that we created a Blackberry version that is just as yummy.
- 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.