Light butterscotch cake topped with peaches and a brown-sugar nut topping.

Steps

1. In the bowl of an electric mixer, beat eggs until light. Add sugar, 1–2 tbsp at a time, beating well after each addition.
2. Combine flour, baking powder and salt; sift into egg mixture and fold carefully.
3. Heat milk with margarine until melted. Add to flour mixture with vanilla; fold until well blended.
4. Turn into a greased and floured 8" square baking pan. Bake in preheated 350°F oven for 30 minutes or until lightly browned.
5. Spread with topping and broil four inches from heat until bubbly, watching carefully. Cool. Decorate with peaches and cut into squares. Makes 6 servings.

Notes

• Butterscotch topping: melt 3 tbsp soft margarine with 4 tbsp firmly packed brown sugar, 3 tbsp milk, and 1/2 cup chopped pecans or walnuts.