This was one of the recipes served at the 18th Annual Napa Valley Wine Auction - this is the largest charity wine auction which raises funds for local health-care organizations.

2	C	All-purpose flour
1/2	tsp	Baking soda
1/2	tsp	Salt
1½	C	Granulated sugar
1/2	C	Shortening
1	C	Buttermilk
1		Egg
1	tsp	Vanilla extract
2	C	Peaches, peeled and cut in 1/2 inch cubes

NUT TOPPING:

1/4	C	Granulated sugar
1/2	C	Chopped walnuts or pecans
1	tsp	Ground cinnamon

• Sift together the flour, baking soda and salt; set aside.
• In mixer, beat together sugar and shortening until creamy. Blend in buttermilk, egg and vanilla. Combine wet and dry ingredients, mixing until just combined. Gently stir in peaches.
• Pour batter into greased 11 x 7 inch baking dish.
• In small bowl, combine nut topping ingredients and sprinkle over cake.
• Bake in preheated 350° oven for 40 minutes or until toothpick inserted in center comes out clean. Cool, cut and serve.

  Serves 8.