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Recipe : Entry # 4885
Edna Watts
Recipe Title
Peach Crumb Cake
Recipe Theme
Cullman EC
1 1/2 cups sifted cake flour
1/2 cup sugar
Dash of salt
1/2 cup softened butter
Second Layer:
1/2 cup sugar
3 tablespoon quick cooking tapoica
4 cups peeled and sliced fresh peaches
Combine flour, 1/2 cup sugar and salt, cut in butter until mixture resembles coarse crumbs. Measure 3/4 cup and set aside. Press remaining flour mixture over bottom and about 3/4-inch up up sides of a 9-inch spring form pan (may also be baked in a 9-inch flan ring but do not bake the crust). Bake crust 5-10 minutes at 425 degrees or until lightly browned. Cool. Meanwhile, mix peaches, 1/2 cup sugar, tapioca and lemon juice. Arrange in bottom of cooled crust. Bake 20 minutes. Continue baking 20-25 minutes longer or until top is golden brown. Serve warm or cold with sweetened whipped cream, if desired.