Submitted by Amy Kamosa, courtesy of her mother-in-law
- 1 ¾ cup unsifted flour (we use 1 cup King Arthur’s white whole wheat and ¾ cup all purpose)
- ¼ cup sugar
- ½ tsp. salt
- 1 package (1/4 0z) active dry yeast
- 2 Tbsp. butter, softened
- ½ cup very hot tap water
- 1 egg
- peach topping (recipe below)
- In a large mixing bowl, thoroughly mix ½ cup flour, sugar, salt and undissolved yeast.
- Beat in butter.
- Gradually add water to dry ingredients; beat 2 minutes at medium speed with an electric mixer.
- Add egg and ½ cup flour or enough to make a thick batter. Beat at high speed for 2 minutes.
- Stir in remaining flour.
- Spread batter evenly into two greased 9-inch round pans or one 9-inch square pan. Cover with peach topping.
Peach Topping:
- 2 cups peeled, sliced peaches
- 3 Tbsp. sugar
- ¼ tsp. ground cinnamon
- ½ cup peach or apricot jam
- Arrange peaches on batter. Sprinkle with combined sugar and cinnamon.
- Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
- Bake at 400° for 25 minutes. Allow to cool 10 minutes.
- Heat jam in a saucepan over low heat, brush on top of cake(s).