Peach cake using Bisquick
My grandmother made a totally wonderful peach cake with Bisquick. Grandma would make this Bisquick batter and then add fresh, sliced peaches. The cake was not very high - it was like made in a sheet cake pan. It was awesome. Grandma never gave me the recipe because I never asked. I just thougth she'd make it for me forever. Does anyone know how I can duplicate it ?
There are a bunch of "Impossible Pie" recipes using Bisquick that may have inspired your grandmother to invent her wonderful peach cake.
They are really easy and use Bisquick with other ingredients to make everything from breakfast dishes to entrees to desserts. My mother loved these recipes and I have to admit that the Impossible Coconut Pie is great. They were terrific for a working mom with little time and a tight budget.
The ingredients in the recipes are self-separating so that some sink to the bottom and others end up on top, making the finished product look much more impressive than you'd expect from the easy prep.
Maybe you could experiment and adapt one of these. Just dump peaches into the batter for a likely suspect.
Honestly, this sounds like Baltimore Peach Cake, just made using Bisquick as a shortcut. Baked in a sheet pan, fresh sliced peaches layered on top... There are two or three threads on this board about Baltimore Peach Cake. Maybe take a look at those and see if the descriptions/recipes sound like they are on point. If so, I bet your grandma was making a version of it, just substituting Bisquick for the dry ingredients.
I have the official spiral bound Bisquick cookbook from 1967 and I looked for what you described but none of the peach recipes are topped with peaches before baking. I'm betting it was her own trick. However, here are a couple of recipes from the book that may have been her batter. These are all suggested as a base for having peaches served on top of them after baking:
2 1/3 c Bisquick
3 T sugar
3 T butter, melted and cooled slightly
1/2 cup milk OR omit butter and milk and add 2/3 c light cream
Heat oven to 450F
Mix all ingredients with fork to a soft dough. Knead 8-10 times on lightly floures cloth covered board. Roll dough 1/2 inch thick. Cut with a 3 inch floured cutter. Bake on an ungreased baking sheet for 10 minutes.
OR - spread dough in an ungreased 8x1 1/2 inch ungreased round layer pan. Bake about 20 minutes.
Velevet Crumb Cake
1 1/2 c Bisquick
1/2 c sugar
1/2 c cold water or milk
2 T shortening
1 tsp vanilla
Heat oven to 350F
Grease and flour a square pan, 8x8x2 inches.
In a large mixer bowl, blend all ingredients on low speed for 30 seconds, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan. Bake 30-35 minutes or unitl top springs back when touched lightly.
My other guess is she may have made it like an upside down cake, slicing peaches and sprinkling them with sugar, putting them on the bottom of the cake pan and pouring the batter over top. Then when it was done baking, turned it out with the peaches on top.
HAH! yeah, there it is on page 79! Calls for apricots and uses the velvet crumb cake recipe above! I bet she subbed peaches. It says to melt 2 T of butter and spread it evenly on the bottom of the cake pan, then sprinkle it with 1/4 c brown sugar, cover it with your sliced peaches and then pour the batter over that. Bake 35-40 minutes or until a toothpick comes out clean.
Hope that's the one you're looking for! Good Luck!