This is one of my favorite desserts from childhood. My mom used apples in hers and it was just delicious. But since it’s summertime I’m using some Jersey fresh ripe peaches and strawberries. My recipe is called Peach Strawberry Pan Dowdy. Peaches are sweet and juicy and a member of the rose family and come in yellow or white. Peaches are in season from June to September. They are high in Vitamins A & C and contain potassium and fiber. Clingstone peaches mean that the flesh sticks to the stone inside. Freestone peaches mean that the stone easily separates from the peach flesh. Strawberries have a bright red color with a juicy texture and are very sweet. They contain Vitamin C, antioxidants, calcium, potassium and lots of fiber. Serve this dessert warm right from the oven. It’s great with a scoop vanilla ice cream or some whipped topping.
Ingredients
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Make peach & strawberry filling
- Make cake batter
Instructions
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Make peach & strawberry filling
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Preheat oven to 350*. Chop up unpeeled, ripened peaches and strawberries (remove stems) and place in medium sized mixing bowl. Pour maple syrup on top and sprinkle in cinnamon and nutmeg. Stir well. Set aside.
Make cake batter
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In a large mixing bowl add flour, brown sugar, cinnamon, nutmeg, oats, egg, salt and baking powder and then milk. Stir until combined. Batter will be thick and heavy. Spray baking dish with cooking spray. Pour fruit into bottom of dish. Pour batter on top of fruit and spread to the edges. Dot with butter pieces.
Bake cake
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Bake cake in a 350* oven for 30 minutes. To check doneness, top should be lightly browned, and smell wonderful. Did you know that a sign of your cake being finished is that you can smell it. Poke a fork in the center of the cake and if it comes out clean it's done. If it comes out sticky keep in the oven for 5 minutes more minutes.
