Lebanon County Peach Cake

[songbird]

Lebanon County Peach Cake




FOR THE CAKE:

10 fresh peaches (3-4 lbs), peeled and quartered

1/4 teaspoon cinnamon

3/4 cup granulated sugar, divided

1/4 cup (1/2 stick) butter, room temperature, plus extra for greasing

2 eggs

1 teaspoon vanilla extract

1 cup milk

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

FOR THE GLAZE:

2-4 tablespoons milk

1 cup powdered sugar

1 teaspoon almond extract


PREPARATION

Preheat oven to 350˚F. Combine peaches with cinnamon and 1/2 cup sugar. Set aside.


In a large bowl combine remaining sugar with butter until lightened. Add eggs and vanilla and mix again. Stir in milk. Add in flour, baking powder, and salt. Mix until uniform in color.


Pour batter into greased 9”x13” baking pa and top with peaches. Pour batter on top and bake for 45 minutes or until knife inserted in center comes out clean. Cover with foil part way through baking if edges brown too quickly.


Whisk together 2 tablespoons milk, powdered sugar, and almond extract. Add more milk only if too dry. Drizzle or spread glaze over cooled cake. Allow glaze to set for at least 30 minutes. Slice into squares to serve and garnish with whipped cream if desired.


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