Peach-Sour Cream Coffee Cake

I use fresh peaches when in season or fresh peaches that I have put up in the freezer. YUM!

• Ready In: 1 hr 55 mins
• Yields: 1 Coffee Cake

Ingredients

• Streusel Topping and Filling

• 2  cups  chopped pecans
• 1⁄3 cup  packed brown sugar
• 3  tablespoons sugar
• 1  teaspoon ground cinnamon

• Cake

• 1⁄2 cup  Butter Flavor Crisco
• 1  cup sugar
• 2  eggs
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup sour cream
• 1  teaspoon vanilla extract
• 2  cups  sliced peeled  fresh peaches

Directions

1. Mix together streusel ingredients and set aside.
2. In a mixing bowl, cream shortening and sugar until fluffy.
3. Beat in eggs.
4. Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
5. Beat until smooth.
6. Pour half the batter into a 9-inch springform pan.
7. Sprinkle with 1 cup streusel.
8. Top with remaining batter.
9. Sprinkle with 1/2 cup streusel.
10. Bake at 350 degrees for 30 minutes.
11. Place peaches on top of cake; sprinkle with remaining streusel.
12. Bake for 30-40 minutes or until cake tests done.
13. Let cake cool for 10 minutes.
14. Run knife around edges to loosen and remove sides of pan.