Peach Custard Coffee Cakes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Fresh peaches baked in a creamy custard layer make a simple coffee cake spectacular. Ingredients:
crisco® cooking spray |
cake |
2 cups martha white® self-rising flour |
1/2 cup sugar |
3/4 cup butter |
2/3 cup milk |
1 large egg, beaten |
topping |
3 cups fresh or frozen sliced peeled peaches, thawed |
1/2 cup sugar |
1 tablespoon martha white® self-rising flour |
2 large eggs |
1 cup sour cream |
1/4 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 teaspoon cinnamon-sugar blend |
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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