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Directions. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
This sponge cake is very light, tender and not very sweet. I used canned peaches because I like to use part of the syrup to brush the top of the cakes; having peaches as the first layer, you ensure that it remains moist. The whipped cream gives it the perfect sweetness.
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes.
Directions. Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk,…
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