Katmai Roost Peach (or raspberry) Cake

Mom made a peach cake the week we were at the cabin for Thanksgiving. 
It started with a lot of peaches and a raspberry cake recipe! See her notes below the recipe.
It was delicious warm with the peach sauce. Dad liked it with milk in the bowl.

Raspberry Cake
4 c. fresh (or frozen) raspberries, mashed
1 c. water
2 T. lemon juice
1-1/4 c. sugar
1/3 c. cornstarch
3 c. flour
1 c. sugar
1 T. baking powder
1 t. salt
1 t. cinnamon
3/4 c. margarine
2 eggs, slightly beaten
1 c. milk
1 t. vanilla
1/2 c. sugar
1/2 c. flour
1/4 c. margarine
1/2 c. walnuts
1/2 c. coconut (opt.)

Place mashed berries and water in Teflon pan. Heat to boiling, turn down and simmer 5 minutes. Add lemon juice, 1-1/4 c. sugar and cornstarch to berries. Cook until thickened. Mix in large bowl the flour, 1 c. sugar, baking powder, salt and cinnamon. Cut in margarine, then add eggs, milk and vanilla. Pour half of this mixture into a 9 x 13" pan. Pour thickened berry mixture on top of mix in pan. Pour remaining flour mixture over berries. For topping, mix 1/2 c. sugar, 1/2 c. flour and cut in 1/4 c. margarine. Add walnuts and coconut, if used. Stir to mix. Sprinkle over cake. Bake 40 minutes at 350°. You can substitute any fruit if you do not have raspberries.

This Raspberry Cake recipe is on page 51 of Mom's printed cookbook, or you could find it on the Barbara Doney cookbook page tab above. This is what mom changed in the recipe to make what Dad called "Poor Man's Pudding." 

substitute 4 c. puréed peaches for raspberries

use 1 c. peach juice instead of water

add about 1/2 c. more milk

reduce sugar to 1 cup

add a little nutmeg

for topping, no not use flour, sugar or margarine,

just walnuts and coconut


by Barbara, wife of Alan!