Sticky peach cake

Yield: 9 Servings

Measure Ingredient
1 cup All-purpose flour
⅔ cup Firmly packed brown sugar
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Soda
½ cup Dairy sour cream
1 teaspoon Vanilla
1 Egg
1 can (16oz.) of sliced peaches
½ cup Chopped nuts
½ cup Coconut
⅓ cup Firmly packed brown sugar
2 tablespoons Butter

CAKE

TOPPING

Heat oven to 375F. Generously grease bottom only of 9-inch square pan. In a small bowl, blend all cake ingredients except peaches, at low speed until moistened. Beat one minute at medium speed. Pour batter into prepared pan.

Arrange peaches over batter. In a small bowl, combine topping ingredients until crumbly; sprinkle over peaches. Bake at 375F for 40 minutes or until golden brown and toothpick inserted into the center comes out clean. Cool for 30 minutes; cut into squares. Serve warm with whipped cream or ice cream.

NUTRITIONAL INFORMATION per serving 294 Calories; 4g Protein; 44g Carbohydrates;

12 g Fat; 230mg Sodium

Posted to Recipe Page 08 Sep 96

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