Peach Cake

 

 

2 tbsp. butter or margarine
1/2 cup sugar
1 tsp. vanilla
2 eggs
2 cups flour
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
       sliced peaches
1 tbsp. boiling water
1/3 cup sugar
1 tbsp. cinnamon
2 tbsp. butter or margarine
Topping:
1 tbsp. boiling water
3/4 cup apricot preserves

      Heat oven to 400ºF (205ºC).  Cream sugar and butter until lemon-colored.  Add vanilla and eggs, beat well.  Mix flour, baking powder and salt; add alternately with milk.  Pour into greased and floured jellyroll pan.  Spread peaches on top of batter.  Mix sugar and cinnamon; sprinkle on top of peaches.  Dot with butter.  Bake 20 minutes.  Mix preserves and boiling water.  Spread on top of hot cake.