Peach Custard Coffee Cakes

Serving size: 12 servings

Ingredients:

Cake
2 cups Martha White® Self-Rising Flour
1/2 cup sugar
3/4 cup butter
2/3 cup milk
1 egg, beaten

Topping
3 cups fresh or frozen sliced peaches, thawed
1/2 cup sugar
1 tablespoon Martha White® Self-Rising Flour
2 eggs
1 cup sour cream
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon cinnamon-sugar blend

Preparation Directions:

1. Heat oven to 375° F. Grease two 9-inch round cake pans. In large bowl, combine 2 cups flour and 1/2 cup sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse meal. Add 2/3 cup milk and 1 egg; stir just until blended. Spread batter evenly in greased pans.

2. In medium bowl, combine peaches, 1/2 cup sugar and 1 tablespoon flour; toss gently to coat. Arrange peaches over batter. Bake at 375°F. for 25 to 30 minutes or until lightly browned.

3. Meanwhile, 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.

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