PEACH CAKE

All thumbs were up on this dessert.  We made it from our peaches

that are just falling off the tree.  We also canned about 30 qts. for the winter

Serve this peach cake with a scoop of vanilla ice cream for a delicious dessert.

Ingredients:

10 tablespoons unsalted butter

1 cup sugar

 2 large eggs

 1 1/2 teaspoons vanilla

  1 2/3 cup all-purpose flour

  1 1/2 teaspoons baking powder

  1/2 teaspoon salt

   3 to 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced

    Topping:

    .  1/3 cup all-purpose flour

    .  4 tablespoons brown sugar

    .  3 tablespoons butter

    .  1 scant teaspoon cinnamon

Preparation:

Butter and flour a 9-inch spring form pan. Heat oven to 350°.

In a mixing bowl with electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. In another bowl combine the 1 2/3 cups flour, baking powder, and salt. Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times. Spread/pat the batter into the prepared pan. Slice the peaches and arrange over the batter, pressing lightly, in a concentric circle, overlapping as needed.

Combine the topping ingredients with a pastry blender or fork until crumbly. Sprinkle the crumbs over the peaches. Bake for 55 to 65 minutes, or until golden brown and peaches are tender and bubbly.

I think you could use apples or berries as a substitute, would be good!