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    Peaches: Peachy Sour Cream Coffee Cake

    Source of Recipe

    BHG

    List of Ingredients

    STREUSEL TOPPING/FILLING
    2 c. chopped pecans
    1/3 c. packed brown sugar
    3 tbsp. sugar
    1 tsp. ground cinnamon
    CAKE
    1/2 c. butter-flavored shortening
    1 c. sugar
    2 eggs
    2 c. all-purpose flour
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 c. (8 oz.) sour cream
    1 tsp. vanilla extract
    2 c. sliced peeled fresh peaches

    Recipe

    Combine all streusel ingredients; set aside. In a large mixing bowl, cream shortening and sugar until fluffy. Beat in eggs. Combine all dry ingredients; add alternately with the sour cream and vanilla to the creamed mixture. Beat until smooth. Pour half the batter into a 9 inch springform pan. Sprinkle with 1 cup of the streusel. Top with remaining batter and 1/2 cup streusel. Bake at 350 degrees for 30 minutes. Arrange peaches over cake; sprinkle with remaining streusel. Bake an additional 30-40 minutes or until cake tests done. Cool cake 10 minutes before removing sides of pan. Serve warm or at room temperature.
    Yield 12 servings.

 

 

 


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