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Finished for the 2016 Peach Season

September 12, 2016

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Peach Cake

August 2, 2016

  •  

    7 or 8 peaches, peeled and sliced

  • 1/2 cup sugar or Stevia (or if you prefer, Splenda)

  • 1 t Cinnamon

  • 1 pint fat free, low fat or regular sour cream

  • 1 egg, slightly beaten

  • 1 box yellow cake mix

  • 3/4 stick butter or margarine

  1. Combine cake mix and butter with pastry blender.

  2. Press into 9" x 13" greased cake pan.

  3. Bake 10 minutes at 350 degrees F.

  4. Spread peaches over baked crust.

  5. Sprinkle with combined sugar and spice.

  6. Combine sour cream and egg.

  7. Drizzle over peaches (it will not cover them completetely).

  8. Bake at 350 degrees F for 45 minutes.

  9. Serve warm.

  10. Refrigerate any leftovers

     

     

     

     

     

     

     

     

     

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