Grandma Wittes Peach Cake Recipes

BIG GRANDMA'S OPEN FACE PEACH CAKE

Steps:

• Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
• Add flour and work in with above mixture.
• Wrap in wax paper and refrigerate overnight.
• Next day, remove dough from refrigerator to room temperature.
• Peel and slice fruit and place in lemon juice.
• Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
• Sprinkle rolled out dough with the sugar and cinnamon mixture.
• Sprinkle flour over fruit and line up fruit in rows on dough.
• Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
• Remove from oven and brush with jam melted in water.

PEACH CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

OLD-FASHIONED PEACH CAKE

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients in a large mixer bowl.
• Blend at low speed til moistened.
• Beat 2 minutes and medium.
• Spread into a greased and floured 13x9 pan.
• Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly.
• Sprinkle over the batter.
• Bake at 350 for 40-50 minutes until center springs back when touched.
• Serve slightly warm, with whipped cream.