Okanagan Peach Cake

Okanagan Peach Cake IMAGE Image by: Okanagan Peach Cake IMAGE Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2011

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pinch nutmeg
  • 1/2 cup butter softened
  • 3/4 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cups sour cream
  • 2 peaches (12 oz/340 g total), peeled, pitted and cut in 6 pieces each
  • 1 tablespoon icing sugar

Method

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.

Nutritional facts Per serving: about

  • Sodium 201 mg
  • Protein 3 g
  • Calories 220.0
  • Total fat 11 g
  • Potassium 137 mg
  • Cholesterol 56 mg
  • Saturated fat 6 g
  • Total carbohydrate 29 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Okanagan Peach Cake

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