Peach Custard Coffee Cakes0 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 1 hr 10 min
“Fresh peaches baked in a creamy custard layer make a simple coffee cake spectacular.” - by Martha White®
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 319 cal
- 17.4 g
- 36.7 g
Based on a 2,000 calorie diet
Reviews (0)Rate This Recipe
Turtle Fudge Chocolate Chip Cookies
Blueberry Crumb Coffeecake Loaf
Just swipe to see more like this.