Sunday, May 19, 2013

Peach Coffee Cake

Peach Coffee Cake


2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cups sugar
1 egg
½ cup butter
1 cup sour cream
15 oz can Libbey’s Peaches

2 tablespoon sugar
½ teaspoon cinnamon


1.                  Preheat oven to 350°.
2.                  Grease and flour loaf pan, set aside.
3.                  Combine all dry ingredients in a bowl.
4.                  Add the egg, butter and sour cream, blend all together.
5.                  Pour into prepared baking pan.
6.                  Drain peaches.
7.                  Arrange peaches on top of the batter accordingly.
8.                  Sprinkle with cinnamon and sugar. (optional)
9.                  Bake for approximately 45 minutes.
10.              Cool on cooling rack for approximately 10 – 15 minutes.
11.              Remove from pan and continue cooling completely on cooling rack.
12.              Cut and serve accordingly.

Peach Coffee Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Thank You!
Shirley-Ann Pearman

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