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