I am NOT a baker. I was skeptical about making a cake that looked like the picture. As you can see in my photo, I did!! I had a box of fresh peaches to use up & decided to try for company coming for dinner. This was great! Not too sweet, nice flavor and very light tasting. I used 3 fresh peaches & it worked great! Easy but looks much harder! Thanks Paula G for a peach recipe that doesnt have a pound of butter!!!
I love this dish but change brown sugar to Splenda brown sugar.
What a great recipe...I couldn't believe it was "light" when my daughter served it the other eveing! Had to make it the next day for a dinner party and it was a hit!!! Daughter's hint-use powdered buttermilk, always on hand and no waste opening a quart of fresh for just one cup! IF you don't tell them, they won't know its "light"! Thanks, Paula
My family really enjoyed this cake! The flavor of the cake part had just the right sweetness and texture. I think the whole wheat flour added to the recipe. My 15 year old son said he couldn't even tell it was light, which is really a compliment from the fast food king! Thanks for posting.
We really loved this, though made some changes and used sugar, and all white cake/pastry flour. Our cake was eaten up in seconds. Thanks so much for posting.
Good for a peach dish -- i guess I'm just not a fan of cooked, canned peaches.
It might have been because I didn't serve it warm (it was a hot day, so we served it room temp with ice cream), but it smelled WAY better than it tasted. I mean it tasted good, but not as pungent and spicey since the spices were only in the top. Next time I would put cinnamon and nutmeg in the cake as well.
This is a nice cake. Easy to make and pretty when served.
PaulaG, another great recipe. It tasted great and not so sweet. I followed the recipe except used plain yogurt in place of buttermilk and used pears instead of peaches cause didn't have any. Next time, I'll try the peaches.
I made this in the midst of a Saturday afternoon cooking marathon and messed it up good -- I forgot the sugar & splenda in the batter. But the sweetness in the topping countered the lack of it in the cake and we called it "shortcake". I liked it this way and am sure I'll like it when I make it again -- the right way. And it turned out just like LorenLou's picture.