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Peach Lattice Cake

Categories: Cakes

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This cake is very rich and flavorful, perfect for early summertime when peaches are in season and readily available at markets.


  • 1 1/2 c. whole wheat flour
  • 1 1/2 c. all-purpose flour
  • 3/4 c. sugar
  • 1 1/2 tbsp. Clabber Girl Baking Powder
  • 1/4 tsp. salt
  • 3/4 c. butter soft
  • 1 lg. eggs
  • 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.