Ingredients
3 c. flour
1 c. butter or margarine, softened
2 (13 oz.) cans evaporated milk
1 (1 lb. 14 oz.) can sliced peaches
3/4 c. sugar
1 1/2 tsp. cinnamon
1 tsp. salt
3 eggs, beaten
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Preheat oven to 375°. Combine flour, butter and salt. Cut to resemble coarse crumbs. Press into 9 x 13-inch pan. Drain peaches, reserving syrup. Arrange peaches on crust. Combine sugar and cinnamon. Sprinkle over peaches. Bake 20 minutes. Reduce oven to 350°. Combine reserved peach syrup, evaporated milk and eggs. Mix well. Pour over peaches. Bake 40 minutes or until set.