Peach Custard Cake
Peach Custard Cake is an moderately easy dinner. Made with 1 1/2 c. flour, 1/2 tsp. salt, 1/2 c. butter or oleo, 1 (1 lb. 14 oz.) can sliced peaches or fresh (save 1/2 c. syrup) and 3 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Put into a bowl the flour, salt and butter or oleo.
Mix with pastry blender until mixture looks like coarse meal.
With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8-inch square pan.
Drain the peaches well, saving 1/2 cup of syrup.
Arrange well drained peach slices in crust in pan. Sprinkle over peaches a mixture of the sugar and cinnamon.
Bake for 20 minutes in a 375Β° oven.
π· Perfect Pairings
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