Second Recipe

Here's a type of cake that was completely new to us: hot milk sponge cake.
Most of the leavening (what makes it rise) comes from air beaten into the eggs rather than air beaten into butter.  This also uses baking powder so the results are more reliable than a chiffon-type cake.
The result is a light and airy crumb, as opposed to the dense crumb of a pound cake.
I think it sort of plain all by itself.
It reminds me of a Twinkie and really needs cream filling or something fun.

Grandma and Grandpa brought us a box of peaches. YUM!
I peeled and sliced those up and put a layer on the bottom of the pan.
I spread a layer of oatmeal/crumb topping over that.

Oatmeal /crumb topping:
1 cup brown sugar
1 cup flour
3/4 cup oatmeal
1 1/2 to 2 sticks cold butter
Mix with fingers until it is combined and resembles large pea-sized crumbs.
I gently poured 3/4 of the cake mix over that. 
I baked the remaining batter in a small pan and let the kids eat it
like a pack of wild monkeys.

*General instructions, see previous post.
In fact, please read that one first!

Prepared 9 inch round pan*
350 degree oven*
3/4 cup all purpose flour
1 teaspoon baking powder  (sift together in bowl)

1/4 cup  milk
2 tablespoons unsalted butter *room temperature
1 1/2 teaspoons vanilla extract

3 large eggs* room temperature
3 egg yolks
3/4 cup sugar

Heat milk and butter in a small saucepan.
As soon as the butter is melted, remove from heat and add vanilla.
Set aside.

Using the whisk attachment for a stand mixer, or the regular beaters for a hand mixer,
whip the eggs, egg yolks and sugar at high speed for 3 minutes.
The mixture will triple in volume and turn pale yellow and shiny.
Reduce to medium speed and mix 3 more minutes.

On low speed, sprinkle 1/4 cup of the flour mixture at a time.
 Mix completely and repeat.  Repeat.
The batter will be thick and very stiff.

Pour half the batter into the empty flour bowl.
Pour the warm milk mixture into the batter and stir gently.
Slowly pour the combined mixture back into the mixing bowl and fold gently but quickly.

Pour into prepared pan.  Bake for 30 - 40 minutes.
The edges should pull away from the pan and the toothpick should come out clean.

When pan is cool enough to handle, run a knife around the edge
and turn out onto a plate.  Flip onto your serving plate.

For the peach cake, leave in pan and cut pieces.  Serve them peach side up.