This is one of my favorite recipes of ALL time. Lily Ann is my grandma and I remember making this with her when I was a little girl. I would spend every Friday night at my grandma & grandpa’s house and she would keep me busy from the time I got there until I went home Saturday at noon. We would paint, make stuff with clay, sew Barbie clothes, make cabbage patch dolls. I even helped her make a doll house. But my favorite thing to do with my grandma was cook. She taught me so much! My love of cooking comes from her. What a wonderful woman. I miss her every single day, but I am so grateful that she lived long enough to spend time with my children. They have very fond memories of “Old Grandma” too.
One year for my birthday she compiled some of her favorite recipes into a notebook and gave it to me. It is one of my most prized possessions. This recipe comes straight from this notebook.
There are no fancy or special ingredients in this cake, except the love that you put into it to make it your own. This cake is best with Cool Whip, which my grandma put on EVERYTHING, but I only had ice cream. Also, my grandma always cooked with margarine–Sorry Grandma I used real butter. But this is an awesome recipe to make when peaches are in season. Fresh juicy peaches are one of my favorite fruits. My mom would always make me peaches and cream with sugar, and now I make that for my daughter and she loves it just as much as I do. Family traditions around food are some of the best memories! I hope you enjoy this cake as much as we do.
- 3-4 peaches peeled and sliced
- 4 T melted butter
- 4 T brown sugar
- for the batter:
- 1½ c flour
- 1¼ tsp baking powder
- ½ tsp salt
- ¾ c. sugar
- 4 T softened butter
- 1 well beaten egg
- 1 tsp vanilla
- ½ to 1 c milk
- Mix together the 4 T melted butter and 4 T brown sugar.
- Pour into a 9 x 9 in. pan
- Arrange peach sliced in the pan in the butter-sugar mixture
- In a mixer combine the batter ingredients
- Pour over the peaches
- Bake at 350 for 50 minutes
- Top with Cool Whip or ice cream