Peach Custard Cake Recipe
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Peach Custard Cake

Yield: 6 servings

1 1/2 C. flour

1/2 t. salt

1/2 C. (1 stick) butter

1 lb. 4 oz. (20 oz.) can sliced peaches

1/2 t. cinnamon

1/2 C. sugar

1/2 C. peach syrup

1 egg

1 C. heavy cream

Preheat oven to 375*. Mix flour and salt in a small bowl. Cut in butter until mixture resembles coarse meal.

Pat onto bottom and halfway up the sides of a buttered 8" square baking pan. Arrange peaches on crust.

Sprinkle with cinnamon and sugar. Bake for 20 minutes. Mix peach syrup, egg, and cream and pour over peaches Return to oven and bake 30 minutes or until firm. Cool before serving.


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