"An apple is an excellent thing--until you have tried a peach."

George du Maurier (1834-1896) 

I've been lucky to geographically live in two places where peaches are supreme. In southwest Michigan along that great lake, conditions are perfect for growing peaches: sandy soil, warm days, and consistent rain fall. Early spring frosts are the only problem.

Now I'm in the South. We all know that Georgia is the "Peach State," but, ironically, most peaches are from South Carolina. I live in NC right on the SC border. Here, they grow many different varieties to extend the season as long as possible. It's bliss.

I only make this recipe during the peach season with fresh peaches. It's really more of a "cake" than a true cobbler. I tried it with canned peaches but canned peaches are just that: canned. Be sure to use a large enough pan. I use a glass dish, 11 x 7.

Fresh Peach Cake

Prepare the Peaches the day before:

4-5 medium, firm peaches, peeled and sliced

1/4 cup packed brown sugar

3 packets Equal or Splenda sweetener (or a bit of white sugar)

Mix together the peaches and the sweetener. Cover and refrigerate overnight. The next day the peach slices will have become soft and will have made a thick syrup.

Make the Batter: 

1/2 cup melted butter

1 cup sugar

1 cup all-purpose flour

1 cup milk

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla

Topping:

Combine in a small bowl:

2 teaspoons sugar

1/2 - 1 teaspoon cinnamon

a sprinkle or two of allspice

Heat oven to 400 degrees. Put the glass baking dish in the oven along with solid butter and allow to get hot so the butter melts.

 In a small saucepan, bring the peaches and juice just to a boil. If desired, add 1/4 teaspoon almond extract.  

In a mixing bowl, combine the sugar, flour, milk, baking powder and salt; mix well. Pour this mixture over the butter in the hot baking dish. Now spoon the hot peaches and juices over the batter. Sprinkle with the sugar/cinnamon topping. Bake at 400 for 25 minutes.

Do not open oven door. This puffs up nice.

Allow to cool a bit. Enjoy! I love the edges!!!