Swedish Peach Cake

My mother used to make this, ages and ages (probably a few decades) ago. I recently asked her to send me the recipe so that I could serve it at a reunion I hosted. It was every bit as good as I remember. Adapted from Mrs. Harry Gasarch as published in some synagogue sisterhood cookbook. Note: Other fruit may be used, including apples, blueberries, etc.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• 1 1⁄2 cups  sifted flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  tablespoon sugar
• 1⁄2 cup butter
• 1  egg yolk
• 2  tablespoons milk
• 4  cups  sliced sliced fresh skinned  peaches

• For Fruit

• 1⁄2 cup sugar
• 2  tablespoons butter, melted
• 1 1⁄2 tablespoons flour
• 1⁄4 teaspoon salt

Directions

1. Four cups of peaches is about five.
2. Sift together the dry ingredients.
3. Work in butter using a pastry knife until mixed with flour well.
4. Mix egg yolk with milk and add to butter/flour mixture.
5. Line a greased jelly roll pan (about 9x13") with the crust mixture (this freezes well - if you want to remove from the jelly roll pan after cooking, grease it, line with parchment, and then grease the parchment). I used a straight-sided glass to spread out the crust mixture, which ends up very thin.
6. Mix the "for fruit" items well and sprinkle fruit items over fruit. Mix fruit and toppings well.
7. Bake at 400F for 45-60 minutes. Serve warm or at room temp with vanilla ice cream or whipped cream.