Peach Cake

• 3 tablespoons unsalted butter, cut into small pieces
• 3/4 cup unbleached white flour
• 1/2 cup light-brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup buttermilk
• 3 cups peeled, chopped peaches (about 3 medium)

1. Melt the butter in a dark, 9-inch round cake pan in a solar oven.
2. In a large bowl, whisk together flour, sugar, baking powder and cinnamon.
3. Stir in buttermilk, stirring until smooth.
4. Scrape into the pan over the butter (do not stir).
5. Sprinkle peaches over top, cover with a tightly fitting dark lid and bake in solar oven until puffed and just bubbling around the edges, about 2 hours.
6. Serve warm or at room temperature with ice cream or whipped cream.

unsalted butter, unbleached white flour, lightbrown sugar, baking powder, ground cinnamon, buttermilk, peaches

Taken from cooking.nytimes.com/recipes/7978 (may not work)