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Ingredients
3 tablespoons unsalted butter, cut into small pieces
¾ cup unbleached white flour
½ cup light-brown sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ cup buttermilk
3 cups peeled, chopped peaches (about 3 medium)
Nutritional analysis per serving (6 servings)
32 grams carbs; 16 milligrams cholesterol; 193 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 2 grams fiber; 95 milligrams sodium; 3 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a dark, 9-inch round cake pan in a solar oven.
- Step 2
In a large bowl, whisk together flour, sugar, baking powder and cinnamon. Stir in buttermilk, stirring until smooth. Scrape into the pan over the butter (do not stir). Sprinkle peaches over top, cover with a tightly fitting dark lid and bake in solar oven until puffed and just bubbling around the edges, about 2 hours. Serve warm or at room temperature with ice cream or whipped cream.
To make in a conventional oven, bake at 250 degrees.
Private Notes
Comments
Absolutely delicious! Other than peeling the peaches (I use the boiling water ice bath process) this comes together very quickly. I used a tsp of vanilla and 1/2 tsp of almond extract. This one is a keeper – I'll be making it all summer long for years to come.
Glad to see a recipe for my solar cooker. Please post more. I have Lorraine Anderson's excellent book. Always looking for more recipes made from the sun. Thanks!
Consistency is somewhere between “cake” and “pudding.” Delicious, quick, and easy. Used twice the recommended amount of cinnamon. Would definitely make again!