Fresh Peach Coffee Cake Recipe
Servings: 12
Ingredients
- 1/2 c. butter
- 1 c. sugar
- 2 large eggs, unbeaten
- 1 c. lowfat sour cream
- 1/2 c. fresh peach puree
- 1/4 teaspoon almond extract
- 2 c. sifted flour
- 1 teaspoon baking pwdr
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1/4 c. crushed cereal crumbs
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1/4 c. minced almonds
Directions
- Cream together butter and sugar. Add in large eggs one at a time, beating well after each addition. Mix lowfat sour cream, fresh peach puree and almond extract. Reserve 1/2 cup. Sift dry ingredients together and add in alternately with lowfat sour cream, fresh peach mix to the cream butter and sugar. Pour half of the batter into greased and lightly floured 13 x 9 inch pan. Sprinkle one half of topping mix over the batter. Pour remaining batter over this. Sprinkle with remaining topping mix. Drizzle the reserved lowfat sour cream, peach puree over this. Top with fresh peach slices. Bake at 350 degrees for 40 to 50 min. Cut in squares. Serve either warm or possibly cold.
- Mix thoroughly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 309 | |
| Calories from Fat 113 | 37% |
| Total Fat 12.88g | 16% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 285mg | 12% |
| Potassium 80mg | 2% |
| Total Carbs 45.19g | 12% |
| Dietary Fiber 0.7g | 2% |
| Sugars 26.1g | 17% |
| Protein 4.08g | 7% |
