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Prep Time: 15 min
Cook Time: 40 min
Yield: 12 Servings
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Ingredients:
| Crisco® Original No-Stick Cooking Spray |
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| CAKE |
| 2 | cups Martha White® Self-Rising Flour |
| 1/2 | cup sugar |
| 3/4 | cup butter |
| 2/3 | cup milk |
| 1 | large egg, beaten |
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| TOPPING |
| 3 | cups fresh or frozen sliced 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°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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