Peachy Sour Cream Coffee Cake

Name: Peachy Sour Cream Coffee Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 79 milliliters packed brown sugar; 118 milliliters butter-flavored shortening; 2 eggs; 473 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 473 milliliters sliced peeled fresh peaches; 473 milliliters chopped pecans; 1 teaspoons salt; 227 grams cup sour cream; 237 milliliters sugar; 1 teaspoon vanilla extract

Peachy Sour Cream Coffee Cake requires around 1 hour and 25 minutes from start to finish. This recipe makes 12 servings with 424 calories, 5g of protein, and 26g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a breakfast. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up baking powder, butter-flavored shortening, eggs, and a few other things to make it today.

Instructions

In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Cinnamon

Pecans

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Vanilla

Egg

Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Ingredients you will need

Baking Soda

Sour Cream

All Purpose Flour

Salt

Pour half the batter into a greased 10-in. tube pan with removable bottom.

Equipment you will use

Frying Pan

Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture.

Ingredients you will need

Pecans

Bake at 350° for 30 minutes.

Equipment you will use

Oven

Arrange peaches over cake; sprinkle with remaining pecan mixture.

Ingredients you will need

Peach

Pecans

Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator.

Equipment you will use

Toothpicks

Oven

Knife

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 79milliliters

packed brown sugar 118milliliters

butter-flavored shortening 2

eggs 473milliliters

all-purpose flour 1teaspoon

ground cinnamon 473milliliters

sliced peeled fresh peaches 473milliliters

chopped pecans 1teaspoons

salt 227grams

cup sour cream 237milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coffee Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.