| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coffee, Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter softened |
| 3/4 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1 |
c |
Sour cream |
| 1 1/2 |
c |
Flour |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Packed light brown sugar* |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Butter; softened |
| 3 |
c |
Sliced/peeled peaches |
INSTRUCTIONS
TOPPING
Preheat oven to 350~. Grease & flour a 9X13 pan.
Using an electric mixer, cream butter and sugar. Add egg and sour cream,
mix until blended. Add flour, baking soda & salt; mix on lowest speed just
until dry ingredients are incorporated. Spread batter in baking pan and set
aside. Prepare topping by combining sugars, flour & cinnamon in a medium
bowl. Cut in butter with a pastry cutter or two knives until the mixture is
crumbly. Sprinkle half of the topping over the batter. Arrange sliced
peaches decoratively over the top. Sprinkle the remaining topping over the
peaches. Bake for 35 to 40 minutes or until golden brown. Serve warm.
Recipe by: ALTHEA BOGDAN (GMGD45B)
Posted to Bakery-Shoppe Digest V1 #243 by Bill & Leilani
<devriesb@cyberbeach.net> on Sep 17, 1997
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