Fresh Peach Crumb Cake (1976)

• 1-1/2 sticks butter
• 1-1/2 cups sugar
• 4 eggs
• 3 cups flour
• 3 tspns baking powder
• 1-1/2 tspns vanilla
• 1/2 tspn cinnamon
• 1/2 tspn nutmeg

Filling

• 8 to 10 sliced fresh peaches
• 1/3 cup brown sugar
• 1/4 tspn cinnamon

Topping

• 1/2 cup flour
• 1/2 stick butter
• 1/4 cup sugar
• 1/2 tspn cinnamon
• 1/4 tspn nutmeg

Combine top ingredients in order: butter, sugar, eggs. Add dry  ingredients, and mix well. Pour 1/2 of batter into greased 9-x-12-inch pan. 

Combine brown sugar and cinnamon with sliced peaches, and spread over batter in pan. Smooth remainder of batter over peaches. Combine topping ingredients and sprinkle over top. Bake at 350 degrees for 1 hour.

More "Lost" Recipes from "Passion for Peaches"

Summer Peach Dumplings (1976)

Baked Squash with Fresh Peaches (1976)

(Origin - "The Passion for Peaches Cookbook" by Gail McPherson, 1976.)