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PEACH COFFEE CAKE
1/2 cup uncooked oats
2 tbs. flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
3 tbs. butter or margarine, cut up
1/2 cup chopped pecans
1 3/4 cups all purpose flour
1 1/2 tsps. baking powder
1/2 tsps. baking soda
1/4 tsp. salt
6 tbs. butter or margarine, softened
2/3 cup granulated Sugar
2 large eggs
1 tsp. vanilla
1/2 pint (1 cup) sour cream
1 1/4 pounds peaches, peeled and cut into 1 inch chunks (2 cups)
confections sugar (optional)
Preheat oven to 350 degrees. Grease a 9 inch square baking pan.
Combine oats, flour, brown sugar and cinnamon in medium bowl.
With pastry blender or fork, cut in butter until mixture
resembles coarse crumbs. Stir in pecans.
Combine flour, baking powder, baking soda and salt in medium
Beat butter and sugar in mixer bowl at medium speed until light
and fluffy. Beat in eggs, one at a time, then add vanilla. Add
sour cream alternately with dry ingredients, beginning and
ending with dry ingredients; beat just until combined.
Spread batter in prepared pan. Sprinkle evenly with half the
streusel. Spoon peaches on top; sprinkle with remaining
Bake 50 to 60 minutes, until toothpick inserted in center comes
out clean. Cool in pan on wire rack 30 minutes. Sprinkle with
confectioners sugar. Serve warm or at room temperature.
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