Peach-Sour Cream Coffee Cake

Name: Peach-Sour Cream Coffee Cake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 1 Coffee Cake
Ingredients: 2 cups chopped pecans; 1/3 cup packed brown sugar; 3 tablespoons sugar; 1 teaspoon ground cinnamon; 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

(11)

Recipe by ratherbeswimmin

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

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READY IN: 1hr 55mins

YIELD: 1 Coffee Cake

UNITS: US

INGREDIENTS

Nutrition

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

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