Peach Custard Coffee Cakes

marthawhite-peachcoffeecake
Photo by Martha White®
Rating
Read Reviews
  • Serves 12
  • Hands-On Time
  • Total Time

Heat oven to 375° F. Spray two 9-inch round cake pans with no-stick cooking spray. Combine 2 cups flour and ½ cup sugar in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse meal. Add ⅔ cup milk and 1 egg; stir just until blended. Spread batter evenly in prepared pans.Combine peaches, ½ 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.Beat eggs in small bowl. Add sour cream, vanilla and almond extract; mix well.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.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check Cake:
  3. Check 2 cups Martha White® Self-Rising Flour
  4. Check 1/2 cup sugar
  5. Check 3/4 cup butter
  6. Check 2/3 cup milk
  7. Check 1 large egg, beaten
  8. Check Topping:
  9. Check 3 cups fresh or frozen sliced peeled peaches, thawed
  10. Check 1/2 cup sugar
  11. Check 1 tablespoon Martha White® Self-Rising Flour
  12. Check 2 large eggs
  13. Check 1 cup sour cream
  14. Check 1/4 teaspoon vanilla extract
  15. Check 1/4 teaspoon almond extract
  16. Check 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 ½ cup sugar in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse meal. Add ⅔ cup milk and 1 egg; stir just until blended. Spread batter evenly in prepared pans.
  2. Combine peaches, ½ 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.