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Deb's Coffee Cake |
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This recipe took first prize in 1990 at the San Bernardino County Fair in Victorville, CA. |
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| 1 1/2 cups Flour | 1 cup Sugar |
| 2 tsp. Baking Powder | 1/8 tsp. Salt |
| 1 cup real Butter | 4 Eggs |
| 1 29oz can Cling Peaches, well drained | 1/4 tsp Salt |
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Preheat oven to 350. Put peaches in a strainer and set aside to drain well. Grease a 13 X 9 inch baking pan. In a large bowl with mixer at low speed beat all cake ingredients except peaches, until well mixed. Beat for 4 minutes more on high speed. Spread evenly in prepared pan. Arrange peaches on top of batter. |
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| 1/2 cup Butter | 1 cup Flour |
| 1/4 cup Sugar | 2 Tbl. Cinnamon |
| 1/2 c Brown Sugar | 1/4 c Shortening |
| 1 tsp Baking Powder | |
Cream brown sugar, shortening and butter. Stir in remaining ingredients until crumbly. Crumble topping over peaches. Bake 45 - 50 minutes until light golden brown and cake passes the toothpick test. Be sure not to push the toothpick through a peach. |
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