If you're looking for a rich, but lightly sweet, fruity confection, this'll do nicely. I made the following changes: used a 10" springform pan and doubled the cake part; substituted butter for the margarine (I have a little Paula Deen in me); used 3 1/2 large fresh peaches; increased the sugar-cinnamon topping to 4 1/2 tbs sugar: 1 1/2 tsp cinnamon; lengthened bake time to about 50 minutes. Beware! The result is less like cake than buttery shortbread, but it is nonetheless tasty and it pairs well with the fruit. Some tips: serve with some fresh whipped cream for added moisture; leave the skins on the peach slices for a pretty, rustic look.
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If you're looking for a rich, but lightly sweet, fruity confection, this'll do nicely. I made...