Peach Custard Coffee Cake
CAKE:
2 C. self-rising flour
1/2 C. sugar
3/4 C. butter
2/3 C. milk
1 egg, beaten
TOPPING:
3 C. fresh or frozen sliced peaches, thawed
1/2 C. sugar
1 T. self-rising flour
2 eggs
1 C. sour cream
1/4 t. vanilla
1/4 t. almond extract
1 t. cinnamon-sugar blend
Preheat oven to 375 degrees. 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 at 375 degrees 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.
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