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Recipe

Sour Cream-Peach Coffee Cake

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Hey, good lookin’, love that kuchen! How ‘bout cookin’ this peachy li’l dish with me?

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( 32 Ratings)

32 Ratings

5 Stars 41%

4 Stars 22%

3 Stars 12%

2 Stars 16%

1 Stars

Member Reviews ( 14 )

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PREP TIME 15 Min
TOTAL TIME 55 Min
SERVINGS 9

2 1/3: cups Original Bisquick® mix

1/2: cup milk

3: tablespoons sugar

3: tablespoons butter or margarine, melted

1: can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced

1/4: cup sugar

1/2: teaspoon ground cinnamon

2/3: cup sour cream

1: egg

: Sweetened whipped cream, if desired

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1 Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
2 Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
3 Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

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Nutrition Information:

1 Serving (1 Serving)

Calories 265

(Calories from Fat 110 ),

Total Fat 12 g

(Saturated Fat 6 g,

Cholesterol 45 mg;
Sodium 490 mg;
Total Carbohydrate 35 g

(Dietary Fiber 1 g,

Protein 4 g;

Percent Daily Value*:

Vitamin A 12 %;
Vitamin C 0 %;
Calcium 8 %;
Iron 6 %;

Exchanges:

1 1/2 Starch;
1/2 Fruit;
2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 14 Reviews View All

Posted 12/26/2011 6:04:50 PM REPORT ABUSE campyrs said:

Rating:

I made this today. I realize that a coffee cake is normally dryer than a typical cake but after reading the reviews, I added 1/2 cup of sour cream to the bake mixture. Because my Husband is diabetic, I used Better for Baking Splenda in it. It turned out wonderful. I also didn't have peaches, as it's the day after Christmas and they are not in season, so I used 2 pears. Still GREAT

This reply was: Helpful Inspiring

Posted 8/7/2010 7:51:07 PM REPORT ABUSE JoJoHillsboro said:

Rating:

You are right "City Island Susan". The youngins don't know what "coffee cake" is. I substituted fresh rhubarb for the peaches, and doubled the sugar to compensate for the tartness of the rhubarb. You have to use fresh fruit, not canned, to get the right flavor. YUMMY!

This reply was: Helpful Inspiring

Posted 9/1/2009 1:46:34 PM REPORT ABUSE City-Island-Susan said:

Rating:

Some of the chefs here are missing the point, possibly because the "coffee cake" concept is from before their time. Coffee Cakes are not supposed to be super moist, like other traditional cakes; they're meant to complement a cup of coffee (tea, etc.), which provides the "missing" moisture. Also, the riper the peach (or whatever fruit(s) you use - peaches, berries, plums, etc.) the more moisture will be transferred to the cake. And bear in mind that peaches used for commercial canning purposes are of the more firm variety and won't release their juice as readily as fresh ones. I love this cake.

This reply was: Helpful Inspiring