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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.