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Peach Custard Coffee Cake




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


  • 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


  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 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.

Makes 12 servings.

Source: Martha White Kitchens


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