Peach Batter Cake

• 4 cups Fresh Peaches, Sliced
• 1-3/4 cup Boiling Water
• 3-1/2 cups Sugar, Divided
• 6 Tablespoons Butter
• 3 cups Sifted All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 cup Milk
• 2 Tablespoons Cornstarch

1. Line a 9 x 13 greased pan with sliced peaches (see note below).
2. Put the water in a sauce pan and bring to a slow boil.
3. Cream together 1 1/2 cups sugar and butter. Sift dry ingredients in a separate bowl. Mix flour, baking powder, and salt with the sugar and butter, alternating with milk.
4. Spread the batter evenly over the peaches.
5. Combine the remaining 2 cups sugar and cornstarch, and sprinkle over the cake batter. Pour boiling water over all. Bake for 1 hour at 350 degress.
6. Notes:
7. If your fresh peaches are not overly sweet, sprinkle 1/2 cup of sugar over the peaches.
8. It's okay to not put on the entire 1 3/4 cups boiling water as the peaches will create some juice. If you use the entire 1 3/4 cups water, please line your oven as this dish will boil over!
9. You can use frozen/thawed peaches, but make sure to decrease the boiling water needed at the end to 1 1/4 cups.

fresh peaches, boiling water, sugar, butter, flour, baking powder, salt, milk, cornstarch

Taken from tastykitchen.com/recipes/desserts/peach-batter-cake/ (may not work)