Peach Custard Coffee Cake

Yield: 12 servings

Ingredients

Cake

• 2 cups self-rising flour
• 1/2 cup granulated sugar
• 3/4 cup butter
• 2/3 cup milk
• 1 egg, beaten

Topping

• 3 cups fresh or frozen sliced peaches, thawed
• 1/2 cup granulated sugar
• 1 tablespoon self-rising flour
• 2 eggs
• 1 cup sour cream
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon cinnamon-sugar blend

Instructions

1. Heat oven to 375 degrees F. Grease two 9 inch round cake pans.
2. In a large bowl, combine 2 cups flour and 1/2 cup sugar, and mix well. With a pastry blender or a fork, cut in butter until mixture resembles coarse meal.
3. Add milk and 1 egg; stir just until blended. Spread batter evenly in greased pans.
4. In medium bowl, combine peaches, 1/2 cup sugar and 1 tablespoon flour; toss gently to coat. Arrange peaches over batter.
5. Bake for 25 to 30 minutes or until lightly browned.
6. Meanwhile, beat 2 eggs in small bowl.
7. Add sour cream, vanilla extract and almond extract; mix well.
8. Remove pans from oven.
9. Spoon sour cream mixture over peaches.
10. Return to oven; bake for an additional 15-20 minutes or until set.
11. Cool slightly.
12. Sprinkle cinnamon-sugar blend evenly over tops of coffee cakes.

Attribution

Martha White Kitchens