Big Grandma'S Open Face Peach Cake

• 3 1/2 cups flour, sifted
• 2/3 cup sugar
• 1 1/4 cups butter (no substitutes)
• 5 egg yolks
• 8 peeled and sliced peaches (or plums or apples)
• 4 tablespoons lemon juice
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup flour (approximate)
• 1 tablespoon apricots or 1 tablespoon peach jam
• 1 tablespoon water

1. Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
2. Add flour and work in with above mixture.
3. Wrap in wax paper and refrigerate overnight.
4. Next day, remove dough from refrigerator to room temperature.
5. Peel and slice fruit and place in lemon juice.
6. Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
7. Sprinkle rolled out dough with the sugar and cinnamon mixture.
8. Sprinkle flour over fruit and line up fruit in rows on dough.
9. Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
10. Remove from oven and brush with jam melted in water.

flour, sugar, butter, egg yolks, peaches, lemon juice, sugar, cinnamon, flour, peach, water

Taken from www.food.com/recipe/big-grandmas-open-face-peach-cake-533402 (may not work)