Diana's Desserts - www.dianasdesserts.com

Peach Cake

Servings: 8
A quick and easy cake to make for an every day dessert or to serve for a festive occasion such as Canada Day. Top each slice with whipped cream or serve with vanilla ice cream.

For Peach Layer:
398 mL (one 14 oz. can) sliced peaches, drained
125 mL (1/2 cup) firmly packed brown sugar
50 mL (1/4 cup) butter or margarine, melted
250 mL (1 cup) Quaker Harvest Crunch® cereal Original Blend

For Cake:
325 mL (1 1/3 cups) unsifted all-purpose flour
125 mL (1/2 cup) milk
75 mL (1/3 cup) granulated sugar
50 mL (1/4 cup) vegetable oil
10 mL (2 tsp) baking powder
2 eggs
2 mL (1/2 tsp) salt
5 mL (1 tsp) vanilla extract

For Peach Layer:
Arrange peach slices on bottom of a greased 1.5 L (9-inch) round cake pan. Combine butter, sugar and Harvest Crunch; sprinkle evenly over peach slices.

For the Cake:
Preheat oven to 180 degrees C (350 degrees F). Stir together in a bowl flour, sugar, baking powder and salt. Add milk, oil, eggs and vanilla. Beat until smooth, about one minute. Batter will be thick. Spread batter evenly over peach layer. Bake in preheated oven 45 to 50 minutes. Invert pan immediately onto serving plate; remove pan. Serve warm with sweetened whipped cream if desired.

Makes 8 servings.

Source: Quaker Oats Canada
Date: June 21, 2005