If you need a great dessert, this one is perfect for any occasion. It’s great straight out of the oven or as a coffee cake or even cold on a hot summer’s day.
For the peach pie topping use 4 cups sliced peaches, either fresh or frozen will work. If they are frozen thaw them, but retain the liquid.
Add 1 teaspoon lemon juice to the peaches.
Stir in 3/4 cup sugar and 1/4 cup flour.
Mix in 1/2 teaspoon cinnamon and 1/4 teaspoon ginger.
Mix this thoroughly and set it aside while you make the cake batter.
Start by creaming 1/2 cup of softened margarine and 2 cups of sugar in a large mixing bowl.
Add 3 eggs and beat until the batter is smooth.
Add 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt,
and 1 teaspoon vanilla.
Measure 1 cup buttermilk and 2 1/2 cups flour. Add a little buttermilk and mix.
Then add the first cup of flour.
Mix it up.
Keep alternately adding the buttermilk and flour, ending with buttermilk. Mix the batter until it is smooth.
Spray a 9 x 13 cake pan and pour the peach pie topping into it.
Carefully pour the cake batter over the top of the peach pie topping.
I spooned the last of the batter into the pan because I didn’t want to mix it together.
Bake for 1 hour at 350 degrees.
I do have to warn you that, like a peach pie, this might bubble over.
It’s totally worth having to clean the oven. Add a bit of ice cream for peach pie cake a la mode.
This might be one of the best cakes I’ve tried.