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Peach Custard Coffee Cakes

Peach Custard Coffee Cakes

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Martha White(R)

Martha White®

Fresh peaches baked in a creamy custard layer make a simple coffee cake spectacular.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 375 degrees F. Spray two 9-inch round cake pans with no-stick cooking spray. Combine 2 cups flour and 1/2 cup sugar in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse meal. Add 2/3 cup milk and 1 egg; stir just until blended. Spread batter evenly in prepared pans.
  2. Combine peaches, 1/2 cup sugar and 1 tablespoon flour in medium bowl; toss gently to coat. Arrange peaches over batter. Bake 25 to 30 minutes or until lightly browned.
  3. Beat eggs in small bowl. Add sour cream, vanilla and almond extract; mix well.
  4. 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.
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