Categories: Breakfast, Coffee Cake, Peaches
Ingredients
- Streusel Topping and Filling:
- 2 cups chopped pecans
- 1/3 cup packed brown sugar
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- Cake:
- 1/2 cup Butter Flavor Crisco
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups sliced peeled fresh peaches
Directions
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Mix together streusel ingredients and set aside.
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In a mixing bowl, cream shortening and sugar until fluffy.
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Beat in eggs.
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Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
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Beat until smooth.
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Pour half the batter into a 9-inch springform pan.
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Sprinkle with 1 cup streusel.
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Top with remaining batter.
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Sprinkle with 1/2 cup streusel.
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Bake at 350 degrees for 30 minutes.
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Place peaches on top of cake; sprinkle with remaining streusel.
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Bake for 30-40 minutes or until cake tests done.
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Let cake cool for 10 minutes.
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Run knife around edges to loosen and remove sides of pan.