Prep 30 mins
Cook 50 mins
In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas
- 4 tablespoons butter (plus extra for the dish)
- 1⁄2 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 8 fresh ripe peaches, peeled and sliced
- 3⁄4 cup sugar
- 1⁄2 cup boiling water
- 1 tablespoon butter
- whipped cream or vanilla ice cream
- Preheat oven to 375°; butter the bottom of a 2-quart casserole.
- Make the cake layer--in a big bowl, with an electric mixer, cream the butter and sugar.
- In another small bowl, combine the flour, baking powder, and salt; stir into the butter mixture with a wooden spoon, and then stir in the milk.
- The mixture will be thick and lumpy; spread batter into prepared casserole dish.
- Make the filling--in a big bowl, combine the peaches, sugar, and boiling water; pour over batter in the pan.
- Dot the top with the 1 tablespoon butter.
- Bake for 45-50 minutes, until the batter that bubbles up through the filling is golden.
- Serve warm or at room temperature with whipped cream or ice cream.
The recipe says to mix in the baking powder, yet baking powder is not in the ingredient list. It also calls for enough boiling water to drown the peaches and make a huge, mushy mess. You need about 1/10 that much. I used only 4T of boiling water. I also made a crumb topping, as the first step in the process, by mixing in the Cuisinart with the metal blade: 1/2 c sugar, 1/3 c flour, 1/2 t cinnamon and 1/4 c butter. Set the topping aside while making everything else per instructions (with the exception of less water). Once you've laid down the batter and poured the peaches on top of it (I mixed in some blueberries to give it added zing), then spread the crumbs out on top and bake for the specified time. It will be scrumptious.