How To make Peachy Sour Cream Coffee Cake
1/2 c Butter softened
3/4 c Sugar
1 lg Egg
1 c Sour cream
1 1/2 c Flour
3/4 ts Baking soda
1/2 ts Salt
Topping: 1/4 c Packed light brown sugar*
1/4 c Sugar
1/4 c Flour
1 ts Cinnamon
1/4 c Butter; softened
3 c Sliced/peeled peaches
Recipe by: ALTHEA BOGDAN (GMGD45B) Preheat oven to 350~. Grease & flour a 9X13 pan. *Please note, I didn't have light brown sugar in the house so I used dark brown Using an electric mixer, cream butter and sugar. Add egg and sour cream, mix until blended. Add flour, baking soda & salt; mix on lowest speeed just until dry ingredients are incorporated. Spread batter in baking pan and set aside. Prepare topping by combining sugars, flour & cinnamon in a medium bowl. Cut in butter with a pastry cutter or two knives until the mixture is crumbly. Sprinkle half of the topping over the batter. Arrange sliced peaches decoratively over the top. Sprinkle the remaining topping over the peaches. Bake for 35 to 40 minutes or until golden brown. Serve warm. -----
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This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It's yummy for breakfast, or any time you want a blueberry treat.
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Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
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PEACH BLUEBERRY SOUR CREAM CAKE
Peach blueberry sour cream cake made with seasonal fruits while they are available. It is moist, delicious and has stunning presentation. This is a perfect summer cake-so good with vanilla ice cream or serve warm for brunch. You can use nectarines or apricots in stead of peaches. Peeled or unpeeled is your personal preference.
Recipe serves 12
2 Cups all-purpose flour
1/2 Tsp baking soda
2 Tsp baking powder
1/2 Tsp salt
2 Sticks unsalted butter-softened or 1 cup oil
1 1/4 Cups sugar
3 Large eggs-room temperature
2 Tsp vanilla extract
2/3 Cup sour cream
2-3 Peaches or enough to cover the top of cake
1/2 Cup blueberries or enough to cover the top of cake
2-3 Tbsp brown sugar for sprinkle on top
Bake 350F/176C for 1 hour and 5 minutes for a 9-inch spring-form pan or depending on the size of pan and your oven temperature. I checked mine after 1 hour of baking. Check by inserting a toothpick into the center of the cake when it comes out clean it’s done. Avoid piercing the fruit when doing the toothpick test. That can tend to clean the toothpick on removal, and may give an inaccurate indication that the cake is done.
Peaches And Cream Coffee Cake
Serving Size: 8
INGREDIENTS
2 boxes of cinnamon streusel cake mix
1 ½ cups water
½ cup vegetable oil
5 eggs, divided as 4 and 1
1 package (8 ounces) cream cheese, softened
¼ cup granulated sugar
3 peaches, thinly sliced
Whipped cream to garnish
PREPARATION
Preheat the oven to 400ºF / 200ºC.
In an empty bowl, mix cream cheese, sugar and 1 egg until smooth, set aside.
In a separate bowl, mix the cake mix according to box instructions
In a buttered cast iron skillet, pour half of the cake batter in and evenly spread it. Then drop spoonfuls of the cream cheese filling on top of the batter, carefully spread it over the batter.
Arrange the peaches over the cream cheese filling, then add the rest of the batter.
Garnish the top with leftover peach slices and sprinkle crumble topping if your cake batter includes it.
Bake for 30 minutes or until a toothpick comes out clean.
Garnish with whipped cream and enjoy!
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