Sep 17 2009
Peach Pecan Coffee Cake
1 1/2 cups self-rising flour
1/2 cup sugar
1/3 cup unsalted butter, softened
1 egg
1/2 cup milk
3 large ripe peaches, sliced
1/3 cup brown sugar
1/4 cup pecans broken into small pieces
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnanom
whipped cream for serving
Preheat oven to 350*. Grease and line with wax paper an 8×8 inch baking pan. Put the flour, sugar, butter, eggs and milk into a large bowl and beat with an electric mixer for a few minutes, or until smooth. Spoon and spread batter evenly into the prepared baking pan. Arrange the peach slices over the batter. In a small bowl, thoroughly mix the brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the peaches. Bake for 40 minutes, testing for doneness with a toothpick. Serve warm or cool, topped with whipped cream!
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