1 15-oz can peaches in own juice, drained (reserve liquid)
1/2 cup oats
2 tsp cinnamon (can reduce if you want, I like a lot)
2 Tbsp Promise (or butter)
Cake layer:
2 Tbsp canola oil
1/2 cup milk
1/4 cup juice from peaches
1/2 cup sugar
1 egg, beaten
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Melt butter in pan and add oats, cinnamon, and peaches. Cook over med-high heat for about 5 minutes. Remove and pour into 9"-square cake pan.
Preheat oven to 375F.
Combine dry ingredients for cake, whisk and then add milk, oil, peach juice, and egg. Fold in lightly until combined and pour over peach mixture in pan and bake until done, about 20 minutes.
Serve warm with a dollop of sour cream or yougurt on top, if you'd like. Garnish with more cinnamon.
(This was supposed to be a pancake with peach topping, but...)
1/2 cup oats
2 tsp cinnamon (can reduce if you want, I like a lot)
2 Tbsp Promise (or butter)
Cake layer:
2 Tbsp canola oil
1/2 cup milk
1/4 cup juice from peaches
1/2 cup sugar
1 egg, beaten
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Melt butter in pan and add oats, cinnamon, and peaches. Cook over med-high heat for about 5 minutes. Remove and pour into 9"-square cake pan.
Preheat oven to 375F.
Combine dry ingredients for cake, whisk and then add milk, oil, peach juice, and egg. Fold in lightly until combined and pour over peach mixture in pan and bake until done, about 20 minutes.
Serve warm with a dollop of sour cream or yougurt on top, if you'd like. Garnish with more cinnamon.
(This was supposed to be a pancake with peach topping, but...)