A lovely warm peach dessert, with saucy peaches topped by a light cake and with a crispy, sugar-crusted top. Make with fresh, frozen or canned peaches.
2cupspeaches, peeled, pitted and sliced (about 4 medium peaches) *see Note 1 below for peach options
Cake Batter:
3/4cupwhite granulated sugar
1/4cupbutter, at room temperature
1teaspoonvanilla
1cupall purpose flour
1teaspoonbaking powder
1/2teaspoonsalt, reduce to 1/4 teaspoon if using salted butter
1/2cupmilk
Topping before baking:
1/4cupwhite granulated sugar
1teaspooncornstarch
Pinchsalt
1cupboiling water
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Instructions
Preheat oven to 325F. (non convection) for glass or ceramic dishes or 350F (non convection) for a metal baking dish.
Place 4 large or 6 small ramekins onto a baking sheet and set aside. *Alternately, you can make this in an 8x8-inch or 9-inch round baking dish with at least 2-inch high sides. If doubling the recipe, use a 9x13-inch baking dish.
Prepare peaches and place into the bottom of baking dish or dishes.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar and butter at medium speed until light and fluffy, about 2 minutes. Add the vanilla and beat in.
In a medium bowl, whisk together the flour, baking powder and salt. With the mixer on low, add the flour mixer alternately with the milk and mix in until well combined and smooth.
Spread batter on top of peaches, dividing between dishes if making individual servings.
In a small bowl, stir together the topping sugar and cornstarch. Sprinkle an even, thin layer over top of the cake batter. *You may not need quite all of the sugar mixture, depending on the baking dishes you are using or your personal taste. For my large individual ramekins, I generally sprinkle 1 1/2 - 2 teaspoons on each. So if making individual dishes, you'll likely have some leftover. Gently pour the boiling water over top, dividing between dishes if making individual servings. You may not need it all, but it should be at least about 1/2-3/4 inch deep. When assembled, your dish should have a little extra room at the top.
Place in oven on top of baking sheet and bake for about 50-60 minutes, or until puffy and golden.
Serve warm with a dusting of icing/confectioners' sugar, a drizzle of cream or a dollop of whipped cream or vanilla ice cream.
Notes
1. You can make this dessert with fresh peaches, or frozen peaches that have been thawed in a strainer to remove excess liquid and then patted dry or drained and patted dry canned peaches.