Peachy Sour Cream Coffee Cake Recipe

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 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

• 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.
• 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.
• 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.

Peachy Sour Cream Coffee Cake published in Country June/July 1992, p47