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Sour Cream-Peach Coffee Cake

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Sour Cream-Peach Coffee Cake
  • Prep 15 min
  • Total 55 min
  • Servings 9
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Hey, good lookin’, love that kuchen! How ‘bout cookin’ this peachy li’l dish with me?
Updated Jun 24, 2008

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Nectarines or frozen (thawed) peaches can be used instead of the fresh peaches.
  • tip 2
    You can lower the cholesterol by using fat-free (skim) milk, reduced-fat sour cream and margarine instead of butter. Substitute 2 egg whites or 1/4 cup fat-free cholesterol-free egg product for the egg.

Nutrition

265 Calories, 12 g Total Fat, 4 g Protein, 35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
110
Total Fat
12 g
Saturated Fat
6 g
Cholesterol
45 mg
Sodium
490 mg
Potassium
140 mg
Total Carbohydrate
35 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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