Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 3 eggs, beaten
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 6 fresh peaches, peeled, pitted and quartered
- Topping:
- 2 teaspoons cinnamon
- 1/4-cup butter, creamed
- 1/2 cup granulated sugar
- 1/2 cup cake flour
Directions
Cream butter and sugar until light and fluffy.
Add beaten eggs and beat until light.
Sift the dry ingredients together.
Combine mixtures and add vanilla.
Pour into a greased and floured pan.
Stick the peaches half-way into the dough in rows.
Sprinkle liberally with cinnamon.
Make crumbles of the butter creamed with the sugar and cut in the flour with a pastry fork.
Cover the top with this mixture and bake at 350 for 45 minutes.