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    Coffeecake: Peach Custard Coffee Cake


    Source of Recipe


    Martha White Kitchens

    List of Ingredients




    Cake
    2 C. self-rising flour
    1/2 C. sugar
    3/4 C. butter
    2/3 C. milk
    1 egg, beaten

    Topping
    3 C. fresh or frozen sliced peaches, thawed
    1/2 C. sugar
    1 T. self-rising flour
    2 eggs
    1 C. sour cream
    1/4 tsp. vanilla extract
    1/4 tsp. almond extract
    1 tsp. cinnamon-sugar blend

    Recipe



    Preheat oven to 375ºF. Grease two 9-inch round cake pans. In a large bowl, combine 2 cups flour and 1/2 cup sugar, and mix well. With a pastry blender or a fork, cut in butter until mixture resembles coarse meal. Add milk and 1 egg; stir just until blended. Spread batter evenly in greased pans.

    In medium bowl, combine peaches, 1/2 cup sugar and 1 tablespoon flour; toss gently to coat. Arrange peaches over batter. Bake for 25 to 30 minutes or until lightly browned.

    Meanwhile, beat 2 eggs in small bowl. Add sour cream, vanilla and almond extract; mix well. Remove pans from oven. Spoon sour cream mixture over peaches. Return to oven; bake an additional 15-20 minutes or until set. Cool slightly. Sprinkle cinnamon-sugar blend evenly over tops of coffee cakes.
    Makes 12 servings

 

 

 

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