Cake:
1 c. sugar
1/2 c. butter (softened)
3 lg. eggs
1 c. flour
1 Tbs. baking powder
pinch of salt
1/3 c. milk
1 (28 oz.) can peach (or apple) pie filling/topping
4 Tbs. cinnamon sugar
Preheat oven to 350F. Cream sugar and butter together until light and fluffy. Add eggs gradually, beating continuously. Mix in flour, baking powder and salt. Finally mix in the milk until smooth. Spoon mixture into a greased 9x13-inch glass pan and spread to an even thickness. Gently press the peaches(or apples) into the mixture. Sprinkle with the cinnamon and sugar. Bake 30-35 minutes.
Topping:
1/2 c. butter
1 c. sugar
1/2 c. milk
During the last two minutes of the cake cooking, combine butter, sugar and milk in a sauce pan and dissolve over low heat. Bring to a boil and cook for 2 minutes. Pour evenly over the hot peach (or apple) cake cake as soon as it is removed from the oven. Serve warm or cold.
Enjoy
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