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
MethodWhisk 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
- Iron 9.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 2.0