Peach Custard Coffee Cakes (Shelli Tite Drue)

By LADONMANK

Ingredients

• Crisco® Original No-Stick Cooking Spray
• CAKE
• 2 cups Martha White® Self-Rising Flour
• 1/2 cup sugar
• 3/4 cup butter
• 2/3 cup milk
• 1 large egg, beaten
• TOPPING
• 3 cups fresh or frozen sliced peaches, thawed
• 1/2 cup sugar
• 1 tablespoon Martha White® Self-Rising Flour
• 2 large eggs
• 1 cup sour cream
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon cinnamon-sugar blend

Preparation

Step 1

1. HEAT oven to 375°F. Spray two 9-inch round cake pans with no-stick cooking spray. Combine 2 cups flour and 1/2 cup sugar in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse meal. Add 2/3 cup milk and 1 egg; stir just until blended. Spread batter evenly in prepared pans.
2. COMBINE peaches, 1/2 cup sugar and 1 tablespoon flour in medium bowl; toss gently to coat. Arrange peaches over batter. Bake 25 to 30 minutes or until lightly browned.
3. BEAT eggs in small bowl. Add sour cream, vanilla and almond extract; mix well.
4. REMOVE pans from oven. Spoon sour cream mixture over peaches. Return to oven; bake an additional 15 to 20 minutes or until set. Cool slightly. Sprinkle cinnamon-sugar blend evenly over tops of coffee cakes.