Peach Custard Coffee Cake
Source of Recipe
Internet
List of Ingredients
Cake:
2 cups. self-rising flour
1/2 cup. sugar
3/4 cup. butter
2/3 cup. milk
1 egg, beaten
Topping:
3 cups. fresh or frozen sliced peaches, thawed
1/2 cup. sugar
1 tablespoon. self-rising flour
2 eggs
1 cup. sour cream
1/4 teaspoon. vanilla
1/4 teaspoon. almond extract
1 teaspoon. cinnamon-sugar blend
Recipe
Preheat oven to 375 degrees. Grease two 9" 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 at 375 degrees 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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