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Peach Topped Cake

Western.Chefs's picture
  Butter/Margarine 3 Tablespoon
  Buttermilk baking mix 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1
  Cling peaches 16 Ounce, sliced (canned, drained)
  Light brown sugar 1 Tablespoon

1. Preheat oven to 375°F. In 9-inch round baking pan in oven, melt butter. In bowl, mix buttermilk baking mix and sugar. In cup, beat milk and egg; stir into mixture.
2. Remove pan from oven; swirl to grease side. Stir melted butter into batter; spread in pan. Arrange peach slices on top; sprinkle with brown sugar. Bake 25 minutes or until toothpick inserted in center comes out clean.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1797 Calories from Fat 683

% Daily Value*

Total Fat 77 g118.2%

Saturated Fat 35.9 g179.6%

Trans Fat 9 g

Cholesterol 323 mg107.7%

Sodium 3212.6 mg133.9%

Total Carbohydrates 257 g85.6%

Dietary Fiber 10.4 g41.6%

Sugars 118.1 g

Protein 32 g63.9%

Vitamin A 58.8% Vitamin C 50.7%

Calcium 55.3% Iron 65.7%

*Based on a 2000 Calorie diet

Peach Topped Cake Recipe