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Peach Custard Cake
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Have egg, milk, and butter at room temperature
Sift together:
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp.salt
Cut in:
1/2 cup butter
Break into a measuring cup:
1 egg
Fill with:
Milk
Enough to make 1 cup. Beat and add to the dry ingredients with
1 tsp. vanilla.
Peach topping:
1 (16) oz. can sliced peaches, drained
1/4 cup sugar
1/2 tsp. cinnamon
2/3 cup sour cream
1 egg
Pour cake batter into a greased square pan. Arrange peach slices on top of the batter. Mix the 1/4 cup sugar, and the cinnamon.; sprinkle over the peach slices.
Mix sour cream and egg. Drizzle over the top. Bake at 350 degrees for 30 minutes,or until wooden pick inserted into cake comes out clean.
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