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COFFEE CAKES:
Peach Breakfast Cake
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Peach
Breakfast Cake |
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Use fresh peaches
for this beautiful coffee cake!
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½
cup |
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butter |
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½
cup |
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sugar |
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1
tsp |
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grated orange peel |
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¼
tsp |
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almond extract |
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2
large |
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eggs |
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¾
cup |
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flour |
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3
large |
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firm, ripe peaches- peeled, halved and
pitted |
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cinnamon and sugar
TOPPING: |
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1
cup |
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sour
cream |
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¼
cup |
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sugar |
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1
large |
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egg
white |
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¼
tsp |
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almond extract |
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1 |
Preheat oven
to 350 degrees. |
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2 |
Mix topping
together: 1 cup sour cream, ¼ cup sugar, 1 large
egg white and ¼ t. almond extract. Set aside. |
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3 |
Using mixer
or food processor, blend butter, sugar, peel and
¼ t. almond extract until blended. Add eggs, one
at a time, mixing well. Add flour; blend until
smoothly mixed. Spread batter in a buttered,
flour-dusted 9" cheesecake pan with removable
rim. |
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4 |
Arrange
peach halves, cut side down, on batter. Bake
until cake is lightly browned and just begins to
pull from pan sides. Remove from oven and
quickly and neatly spoon topping around fruit.
Bake 10 minutes longer. Cool on wire rack at
least 30 minutes; serve warm or cool. |
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5 |
Run knife
between rim and cake. Remove rim and set cake on
platter. Sprinkle lightly with cinnamon sugar. |
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Servings: 9 |
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Cooking Tips |
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*If made ahead,
cool, cover and let stand up to 3 hours at room
temperature, or chill up to 8 hours.
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Loved this moist coffee cake with the
fresh fruit inside. This is a great one!"
-Lawrence, KS
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