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| Peach Custard Coffee Cake |
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| Ingredients |
| 2 cups all-purpose Flour |
| 1/2 cup sugar |
| 3/4 cup butter |
| 2/3 cup milk |
| TOPPING |
| 3 cups fresh or frozen sliced peaches, thawed |
| 1/2 cup sugar |
| 1 tablespoon all-purpose Flour |
| 1 cup sour cream |
| 1/4 teaspoon vanilla |
| 1/4 teaspoon almond extract |
| 1 teaspoon cinnamon-sugar blend |
| Description |
Heat oven to 375°F. Grease two 9-inches round cake pans. In large bowl, combine 2 cups flour and 1/2 cup sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse meal. Add 2/3 cup 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°F for 25 to 30 minutes or until lightly browned.
Meanwhile, beat 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 to 20 minutes or until set. Cool slightly. Sprinkle cinnamon-sugar blend evenly over tops of coffee cakes.
Makes 12 servings |
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