Peach-Sour Cream Coffee Cake |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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I use fresh peaches when in season or fresh peaches that I have put up in the freezer. YUM! Ingredients:
2 cups chopped pecans |
1/3 cup packed brown sugar |
3 tablespoons sugar |
1 teaspoon ground cinnamon |
1/2 cup butter flavor crisco |
1 cup sugar |
2 eggs |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1 teaspoon vanilla extract |
2 cups sliced peeled fresh peaches |
Directions:
1. Mix together streusel ingredients and set aside.
2. In a mixing bowl, cream shortening and sugar until fluffy.
3. Beat in eggs.
4. Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
5. Beat until smooth.
6. Pour half the batter into a 9-inch springform pan.
7. Sprinkle with 1 cup streusel.
8. Top with remaining batter.
9. Sprinkle with 1/2 cup streusel.
10. Bake at 350 degrees for 30 minutes.
11. Place peaches on top of cake; sprinkle with remaining streusel.
12. Bake for 30-40 minutes or until cake tests done.
13. Let cake cool for 10 minutes.
14. Run knife around edges to loosen and remove sides of pan.
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