1 egg
1 c. sugar
1/2 tsp. lemon rind, grated
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, melted
1 tbsp. lemon juice
3 c. fresh peaches, sliced
1 tsp. cinnamon

Beat well 1 egg with 1/2 cup sugar, using wire whisk or rotary beater. Add 1/2 teaspoon grated lemon rind and 1 teaspoon vanilla. Sift 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Add to sugar and egg mixture alternately with 1/4 cup milk. Next, add 1/4 cup melted butter. Pour into a greased and floured 9 inch cake pan, spreading evenly. Sprinkle 3 cups sliced peeled fresh peaches with 1 tablespoon lemon juice. Arrange on top of the batter. You may use if you like, 3 cups or 3 boxes defrosted and very thoroughly drained frozen peaches. It is good with sliced fresh nectarines too, or with 2 cups either fresh or frozen blueberries. Sprinkle the top of whatever of these fruits you use with 1/2 cup sugar. One teaspoon cinnamon may be mixed with the sugar for extra flavor.

Bake in a moderate oven at 350 degrees for 1 hour and 10 minutes or until cake pulls away from the sides of the pan and is golden brown. Cool in the pan on a wire rack for 20 minutes. Cut into wedges. Remove from pan. Serve with either commercial sour cream to which a dash of nutmeg has been added or we prefer it with ice cream.