Peachy Sour Cream Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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When I was a little girl, my grandma got up early every Saturday to make this coffee cake for the family breakfast. I can still remember waking up to that delicious, tantalizing aroma that coaxed us out of bed and downstairs to the kitchen table. Mmm...what sweet memories this recipe brings back! Ingredients:
2 cups chopped pecans |
1/3 cup packed brown sugar |
3 tablespoons sugar |
1 teaspoon ground cinnamon |
cake: |
1/2 cup butter-flavored shortening |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
2 cups sliced peeled fresh peaches |
Directions:
1. In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Pour half the batter into a greased 10-in. tube pan with removable bottom. Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture. Bake at 350° for 30 minutes.
3. Arrange peaches over cake; sprinkle with remaining pecan mixture. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator. Yield: 12 servings.
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