Okanagan Peach Cake
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Okanagan Peach CakeJuicy, ripe Okanagan peaches find a happy home nestled in rich sour cream coffee cake batter. This is the perfect way to celebrate B.C.'s peach harvest, no matter where you live.5 user reviews.
Okanagan Peach Cake
Photography by Edward Pond
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 220220 cal |
| pro | 3 g3g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 29 g29g carb |
| fibre | 1 g1g fibre |
| chol | 56 mg56mg chol |
| sodium | 201 mg201mg sodium |
| potassium | 137 mg137mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 99 iron |
| vit A | 1010 vit A |
| vit C | 22 vit C |
| folate | 1717 folate |
Juicy, ripe Okanagan peaches find a happy home nestled in rich sour cream coffee cake batter. This is the perfect way to celebrate B.C.'s peach harvest, no matter where you live.
Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch nutmeg 1 pinch nutmeg
- 1/2 cup butter , softened1/2 cup butter, softened
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 2/3 cup sour cream 2/3 cup sour cream
- 2 firm ripe peaches , (12 oz/340 g total), peeled, pitted and cut in 6 pieces each2 firm ripe peaches, (12 oz/340 g total), peeled, pitted and cut in 6 pieces each
- 1 tbsp icing sugar 1 tbsp icing sugar
Preparation
Whisk together flour, baking powder, baking soda, salt and nutmeg.
In large bowl, beat butter with brown sugar until well combined. Beat in eggs, 1 at a time; beat in vanilla. Stir in sour cream until smooth.
Stir in flour mixture just until smooth; scrape into greased 9-inch (2.5 L) springform pan. Spread batter evenly in pan; smooth top.
Arrange peach slices over batter in circle around edge of pan. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes.
Let cool in pan on rack for 10 minutes. Transfer cake to rack; let cool completely. Dust with icing sugar.
In large bowl, beat butter with brown sugar until well combined. Beat in eggs, 1 at a time; beat in vanilla. Stir in sour cream until smooth.
Stir in flour mixture just until smooth; scrape into greased 9-inch (2.5 L) springform pan. Spread batter evenly in pan; smooth top.
Arrange peach slices over batter in circle around edge of pan. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes.
Let cool in pan on rack for 10 minutes. Transfer cake to rack; let cool completely. Dust with icing sugar.
Source : Canadian Living Magazine: July 2011
- Keywords : Summer; Dessert; Bake; Flour; Butter; Brown sugar; Eggs; Sour Cream; Peaches; 300 calories;
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