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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!
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 slice) equals 452 calories, 27 g fat (6 g saturated fat), 49 mg cholesterol, 191 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Peachy Sour Cream Coffee Cake in Country June/July 1992, p47
It starts with a box cake, but when you add sour cream, a little cherry pie filling, and some toasted almond glaze, this recipe is out of this world!
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Reviewed on Aug. 08, 2011 by Megweaver
Took far less time to bake than the recipe indicated. Cake was cooked through at 30 minutes in and the peaches just fell off the top. If I make it again, I think I will incorporate the peaches in the middle layer of topping, instead of trying to put them on the top of the cake. Also used sunflower seeds instead of pecans in the topping and baked in a bundt pan as I didn't have a tube pan.
Reviewed on Jul. 17, 2011 by tamicarr
This was delicious. Not too sweet and a great peachy flavor. Time consuming to make but well worth it.
Reviewed on Aug. 22, 2010 by nancylibke
Delicious, flavorful, moist! It's a little time-consuming, and we'd like to incorporate more peaches. We used a springform pan instead of a tube pan.
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