Martha's Peach Cake

We had a bunch of people over for lunch on Sunday to spend time with Michelle. Martha brought a really yummy peach cake that won rave reviews from everyone who tasted it. Several of us asked for the recipe and she graciously consented to share it with us. It is her mom's recipe and a Staley family favorite! I think it will become a Pinckney family favorite, too.

2 cups sugar

2 cups flour

2 scant tsp. baking soda

2 dashes salt

3 cups canned, sliced peaches, drained

4 tbsp. butter

brown sugar (3-4 tbsp.)

pecans (My mom always spread them out so there was one whole pecan per piece of cake.)

-Preheat oven to 350 degrees.

-Melt butter in a 9x13 pan.

-Mix flour, sugar, baking soda and salt. (I use a whisk to get them well mixed.)

-Add peaches to flour mixture and blend well.

-Pour batter into pan and sprinkle with brown sugar and pecans.

-Bake 30 minutes.

-Serve warm with cool whip.

You can halve the recipe to make a 9x9 pan for a smaller crowd.

My note: I think this warm cake would also be really good with vanilla ice cream. Ymmm! I also think this is a great recipe for unexpected guests since I always have the ingredients in my pantry. It doesn't use milk or eggs and canned peaches are the only thing I might not have, but from now on, they'll be on my staples list. I think you could substitute other types of fruit as well - apples, pineapple, even ripe mangoes!