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15 min.
40 min.
12 servings

Peach Custard Coffee Cakes


  • Crisco® Original No-Stick Cooking Spray


  • 2 cups Martha White® Self-Rising Flour
  • 1/2 cup sugar
  • 3/4 cup butter
  • 2/3 cup milk
  • 1 large egg, beaten


  • 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

Preparation 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.

Nutritional Information Per Serving

Serving Size (1/12), Calories 320 (Calories from Fat 150), Total Fat 17g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 95mg, Sodium 310mg, Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 21g), Protein 5g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.