Description
A warm and comforting Southern dessert featuring juicy peaches, a tender cake base, and a sweet caramelized syrup. Perfect served warm with a scoop of ice cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups sliced fresh or frozen peaches
- 1/2 cup chopped pecans (optional)
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons melted butter
- 1 cup hot water
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg.
- Stir in milk and vanilla extract until smooth, then fold in peaches and pecans if using.
- Pour batter into prepared baking dish and spread evenly.
- In a saucepan, combine brown sugar, 1/4 cup sugar, melted butter, and hot water. Stir over medium heat until sugars are dissolved.
- Gently pour the hot syrup over the batter without stirring.
- Bake for 45–50 minutes until the top is golden and edges are bubbling.
- Cool slightly before serving. Serve warm with ice cream or whipped cream.
Notes
- Don’t stir the syrup into the batter—it forms a caramel layer as it bakes.
- Use canned peaches if fresh aren’t available, just drain well.
- Broil the top for 2–3 minutes for a crispier finish.