Peach Long Cake

This is such a yummy thing to make if you happen to have some fresh peaches around.  This comes from my favorite Amish cookbook—snazzed up a little.

Peach Long Cake

4 cups peaches, sliced & 1/2 cup organic sugar (evaporated cane juice)

Dough-

2 cups flour (whole wheat pastry flour)

4 tsp. baking powder

6 Tbsp. organic sugar

3/4 tsp. salt

1/3 cup shortening (organic non-hydrogenated)

1 large egg, beaten

2/3 cup milk

1.  Sprinkle sugar over sliced peaches.  Set aside.  (I left the skins on)

2. Sift Flour.  Add baking powder, sugar and salt.  Cut in shortening (I have used butter in the past).  Add egg and milk, stir until well moistened.  Spread dough into a well-greased 9x13 pan.  Arrange peach slices over dough.

Topping-

1/4 cup margarine (I used butter)

1/4 sugar

3 Tbsp. flour

1. Cream together all ingredients.  Drop by spoonfuls over peaches.

2. Bake at 375 for 30 minutes.  Serve warm with milk or whipped cream.

This is what it looks like when it’s all done.

This is what is looked like when I served it!

I made the whip cream with organic whipping cream and a tsp. of vanilla and a tbsp. sugar.  Then I sprinkled cinnamon sugar on top!  Like the Christmas plate?  I have a bunch of Christmas dessert dishes that I use all year because I like the size.  :o)

If you decide to try it, I hope you love it as much as we do!

Joyfully,

Mrs. Taffy