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Peachy Sour Cream Coffee Cake

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!

12 ServingsPrep: 25 min. Bake: 1 hour + cooling

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

2 of 2

Peachy Sour Cream Coffee Cake (continued)

Directions (continued)

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.

Nutrition 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.