Sour Cream-Peach Coffee Cake

By ldelmas

Ingredients

• 2 1/3 cups Original Bisquick® mix
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 2/3 cup sour cream
• 1 egg
• Sweetened whipped cream, if desired
• 2 1/3 cups Original Bisquick® mix
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 2/3 cup sour cream
• 1 egg
• Sweetened whipped cream, if desired

Preparation

Step 1

1 Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
2 Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
3 Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.
Nectarines or frozen (thawed) peaches can be used instead of the fresh peaches.

You can lower the cholesterol by using fat-free (skim) milk, reduced-fat sour cream and margarine instead of butter. Substitute 2 egg whites or 1/4 cup fat-free cholesterol-free egg product for the egg.