Sticky peach cake
9 Servings
Ingredients
| Quantity | 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 |
Directions
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