Clara's Peach Cake. Drool.

Simple cakes.

They make my heart swoon.

And, this one is so simple and easy and SO good that I come back to it over and over. It's a breakfast dish, a brunch dish, a dessert with some ice cream, or a "take to your church potluck and watch it disappear" dish.

Today it is a "Momma needs somethin' to console her when Daddy's out of town" dish.

You can serve Miss Clara's cake warm or cool. Alone or when Daddy returns on his white horse.

And, it can be made with a variety of fruit - fresh or frozen. I love it with peaches, but it's WHOA MOMMA good with blueberries or blackberries, too. Or, you could combine a whole lotta fruit and make a CLARA'S FRUIT CAKE BONANZA.

That, of course, is entirely up to you. I'm just the paper boy delivering the news. You make a pinata or spread it out while you're paintin' your bedroom or pack up your house with it. Oh, the possibilities.

Now, let me just hop on my bike and hightail it outta here before y'all start throwing eggs at me.

Happy Wednesday, peoples.

Clara's Peach Cake
a family recipe...

Crust:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons butter
1/2 cup milk

Combine dry ingredients in medium mixing bowl. Cut in butter with two knives, a fork, or a pastry cutter. Add milk and pat into ungreased 9" x 13" pan.

Peel, pit and slice 7-8 peaches. Layer on top of crust, and sprinkle with 1/2 cup sugar. (Use same method if using blueberries, blackberries, or other fruit.)

Topping:

1 cup flour
3/4 cup sugar
dash salt
1/2 cup butter

Crumble mixture together with hands. Place on top of fruit.

Bake uncovered at 350 degrees for approximately 45 minutes, or until top just begins to turn golden brown.