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This recipe is for when you get a lot of ripe peaches in the summer.

2 eggs
1 cup milk
1/2 cup vegetable oil
3 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt

Topping:1 1/2 cups ripe peaches, peeled and diced into
1-inch cubes
2 tablespoons melted butter
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
A small amount of flour

Preheat oven to 375 degrees. Grease 9-by-13-inch pan.

Mix the liquids in a large bowl and the dry ingredients in another smaller bowl. It is not necessary to sift. Add the dry ingredients to the liquid, and mix by stirring thoroughly.

Mix the ingredients for the topping together, adding just enough flour, about 3 tablespoons, to allow the mixture to be crumbly. It should not be wet.

Sprinkle the topping on top of the mixture in the pan.

Bake for 30 to 35 minutes. Test with a knife or toothpick. When it comes out clean, the cake is ready.

John Marthens, Station 4

Sunday, May 26, 2002