Peach Lattice Cake
This cake is very rich and flavorful, perfect for early summertime when peaches are in season and readily available at markets.
whole wheat flour
Clabber Girl Baking Powder
Peach Lattice Cake (Filling)
- 1/2 c. sugar
- 2 tbsp. Clabber Girl Cornstarch
- 1 tsp. cinnamon ground
- 1/2 c. brown sugar
- 1 Lemon juice of one lemon
- 1 lb peaches sliced
Stir together flours, sugar, Clabber Girl Baking Powder and salt in mixing bowl. Add butter and egg. Knead until dough is firm and shapes into a ball. Wrap in wax paper; refrigerate 1 hour. Meanwhile, drain peaches well and add sugar, Clabber Girl Corn Starch, lemon juice,cinnamon and brown sugar. Let mixture steep while dough chills.
Preheat oven to 350 F. Butter a 9-inch springform pan. Divide dough into thirds. Roll out 1/3 to linethe bottom of the pan. Roll another 1/3 and line the side of the pan, halfway to the top, pressing bottom rim to seal side to bottom.
Pour fruit mixture into pastry-lined pan. Roll out remaining 1/3 of dough and cut into strips. Place strips in crisscross pattern on top of filling. Bake until golden, 45 to 55 minutes. Cool before serving.