3 cups fresh or frozen sliced peeled 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
How to Make It
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.
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