1 stick (1/2 cup) unsalted butter
1 ½ cups sugar (divided)
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Preheat over to 350°F. Butter a 9x13 baking dish (or 2-8x8 baking dishes). Set aside.
Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish. Spoon peaches over top of batter, placing them evening around the pan. Reserve the juice from the can.
Add ½ cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
Bake 55-60 minutes until golden brown.
Recipe developed by Donna Elick - The Slow Roasted Italian
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