| Peachy Sour Cream Coffee Cake |
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| Streusel Topping/Filling |
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| 2 cups chopped pecans |
3 tablespoons sugar |
| 1/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
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| Cake |
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| 1/2 cup butter-flavored shortening |
1/2 teaspoon baking soda |
| 1 cup sugar |
1/2 teaspoon salt |
| 2 eggs |
1 cup (8 ounce) sour cream |
| 2 cups all-purpose flour |
1 teaspoon vanilla extract |
| 1 1/2 teaspoons baking powder |
2 cups sliced peeled fresh peaches |
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| Combine all streusel ingredients; set aside. In a
large mixing bowl, cream shortening and sugar until fluffy. Beat
in eggs. Combine
all dry ingredients; add alternatly with the sour cream and vanilla
to the creamed mixture. Beat until smooth. Pour half the batter
into a 9-inch springform pan. Sprinkle with 1 cup of the streusel.
Top with remaining batter and 1/2 cup streusel. Bake at 350° for
30 minutes. Arrange peaches over cake; sprinkle with remaining
streusel. Bake an additional 30 to 40 minutes or until cake tests
done. Cool cake 10 minutes before removing sides of pan. Serve
warm or at room temperature. |
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| Yield: 12 servings |
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