I made this twice in a cast iron pan. Both times it was a big hit and eaten quickly. If peaches aren't quite ripe, sprinkle with a little bit of sugar and let it sit for a few minutes. It is very versatile. The first time I added lots of blueberrie, second time cherries that I pitted, of course. For the topping, I didn't have almonds, so I used pecans and brown sugar instead of white.

Really terrific! Used southern peaches in season and some fresh red cherries that I pitted & halved, which made it really colorful. Served small scoop of vanilla ice cream on the side, tho cake is very moist on it's own Don't cover the dish before serving or the top will lose its crispiness.

I made this using canned peaches that was about to get expired soon. Didn't expect it to turn out good, but it exceeded my expectations- it was amazing. I'm definitely making this again as my family loves it so much. Thank you Martha for the recipe!

This recipe is easy and quick. I have made this three times and each time there was nothing left--not even a crumb. Enjoy

This is a great receipe. My family love it.

This is such a great simple recipe -- really like the topping -- I agree that it is really good for breakfast. Thanks!!!

This recipe actually appears on page 38 of the July/August 2004 issue, not the November 2003 issue as noted. It's excellent, as well as easy to make.

A very tasty and fruity dessert. Not sure how I would describe the cake portion of this, a bit denser than you might think. I think mine was closer to a bread pudding with all the fruit adding so much moisture. The topping was a wonderful contrast.

Very tasty recipe and easy to make even for a newbie like me!

This recipe is not in the November 2003 issue of Everyday Food, as is indicated above.