PEACH SOUR CREAM COFFEE CAKE

Peaches are one of the most anticipated fruits of the summer. Juicy and ripe, they find
a happy home nestled in this rich sour cream coffee cake batter.

HANDS-ON TIME
16 minutes
TOTAL TIME
1¼ hours
MAKES
12 servings

INGREDIENTS:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• pinch nutmeg
• ½ cup butter, softened
• ¾ cup packed brown sugar
• 2 eggs
• 1 tsp vanilla
• ⅔ cup sour cream
• 2 firm ripe peaches (340 g total), peeled, pitted and cut in 6 pieces each
• 1 tbsp icing sugar

DIRECTIONS:

1. Whisk together flour, baking powder, baking soda, salt and nutmeg. Set aside.
2. In large bowl, beat butter with brown sugar until well combined.
3. Beat in eggs, 1 at a time; beat in vanilla.
4. Stir in sour cream until smooth.
5. Stir in flour mixture just until smooth; scrape into greased 9-inch (2.5 L) springform pan. Spread batter evenly in pan; smooth top.
6. Arrange peach slices over batter in circle around edge of pan.
7. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes.
8. Let cool in pan on rack for 10 minutes.
9. Transfer cake to rack; let cool completely.
10. Dust with icing sugar.

NUTRITIONAL INFORMATION, PER SERVING:

• about 220 cal, 3 g pro, 11 g total fat (6 g sat. fat), 29 g carb, 1 g fibre, 56 mg chol, 201 mg sodium, 137 mg potassium.
• % RDI: 4% calcium, 9% iron, 10% vit A, 2% vit C, 17% folate.