“Fresh peaches baked in a creamy custard layer make a simple coffee cake spectacular.” - by Martha White®
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 319 cal
- 16%
- Fat
- 17.4 g
- 27%
- Carbs
- 36.7 g
- 12%
Based on a 2,000 calorie diet
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