This is a delicious coffee cake! It has a tasty crust layer, topped with peaches, and after baking that part of the cake half way, it is then topped with a sour cream layer and baked again. The sour cream layer is actually a custard with both vanilla and almond extracts. I increased the amounts in the recipe so they really pop when you taste a bite of this wonderful coffee cake. I served this luscious coffee cake to our Vacation Bible School workers this past week and the teenagers especially loved this great coffee cake recipe. Actually, it’s my second coffee cake recipe from Martha White Flour–the first one being Carolina Skillet Cake–which is also excellent.
I actually got the recipe from Mimi Pownall, the gal who has shared more food recipes with me than any other. We met in the very early 1980s when our children were all in the nursery at the church we attended at the time. When we went to Ridgecrest, North Carolina last year in October she had a whole bunch of recipes laid out on the counter she wanted to try. So I asked her to make me a copy of each one! I know Mimi’s taste and if she likes it, I know our family will too.
I didn’t follow the crust directions because I wanted to make this a lot easier on myself. I can’t see cutting butter into a recipe if you’re not making pie crust so I just melted the butter instead and stirred the crust ingredients together. Nobody complained! I also served the coffee cake two ways. One with a cinnamon-sugar topping and the other plain. You can sprinkle it on top of the sour cream after the cake is baked (which is what I did) or you can sprinkle it on top of the sour cream when you get ready to bake the cake for the second part of cooking time for this recipe. If you want just a little more oomph, then consider adding a cinnamon-sugar layer, too. I actually liked it both ways.
If you’re looking for a wonderful coffee cake recipe and you’re needing to use up some fresh peaches, this coffee cake recipe is one you should consider. The flavors are incredible. Of course, any time almond extract is added to a recipe, my taste buds perk up! Be prepared for some yummy enjoyment if you try Peach Custard Coffee Cake any time soon.
Peach Custard Coffee Cake was a big hit with the teenage workers at our Vacation Bible School this year. The kids LOVED this cake!
This is really a delicious coffee cake recipe, and although it has 3 layers and a few more steps than a lot of recipes, it’s still not overly difficult.
I ended up cutting the pieces down in thirds so more of the VBS workers could get a sample of this fabulous coffee cake.
I also tried it with cinnamon-sugar on top. I liked it both ways.
Peach Custard Coffee Cake was one of the first of my brunch items to be cleaned out on Wednesday when I brought this coffee cake for our workers.
I love peaches so I knew I would love this recipe. Oh, my, it was good!
Here’s what I did.
This recipe calls for self-rising flour.
Place flour in a mixing bowl.
Add half-and-half cream rather than milk or water. This adds richness to the mixture.
Add melted butter.
I mixed with an electric mixer to combine.
Spray two large 10-inch pie plates or round cake pans with cooking spray. Pat crust mixture into pan. I had to use a little flour so it wouldn’t stick to my fingers.
Here the crust is ready.
Peel and slice peaches.
Add flour and stir to combine.
Pour peach filling ingredients over top of crust. Bake at 375 about 25-30 minutes.
This is what the mixture looked like after the first bake time.
Prepare custard topping while main coffee cake bakes: Pour sour cream into mixing bowl.
Add almond extract.
Stir to combine.
Spread sour cream mixture over top. Bake 15 minutes longer or until set. If you desire, you can sprinkle cinnamon-sugar over top and bake that way, too.
The sour cream sets up like a custard after baking.
This is a great way to use up fresh peaches.
This side view gives you a view of the texture of the cake.
Peach Custard Coffee Cake is quite tasty. Everyone I served it to loved it.
Here’s another close up so you can see the texture of the cake.
I chose to simply melt the butter for the crust rather than cutting it in. I think it turned out excellent this way, too.
Here’s the recipe.
PEACH CUSTARD COFFEE CAKE
(Recipe adapted from Mimi Pownall; source: adapted from Martha White Flour)
2 cups self-rising flour
½ cup sugar
¾ cup butter, melted
2/3 cup half-and-half
1 egg beaten
4 cups sliced fresh or frozen peaches, thawed
1 tbsp. self-rising flour
½ cup sugar
2 eggs, beaten
1 cup sour cream
1 tsp. almond extract
1 tsp. vanilla
Combine cake ingredients in large mixing bowl and mix until combined. Spray two 10-inch round cake pans or quiche pans with cooking spray. Pat cake ingredients into pan. You may need to use a little flour so the mixture doesn’t stick to your fingers. For topping: combine peaches, sugar and flour and place on top of crust. Bake at 375° for 25-30 minutes. Meanwhile, mix eggs, sour cream and flavorings and spoon over top of peaches and return to oven and bake an additional 15 minutes or until custard is set. Yield: 12.
NOTE: You can sprinkle cinnamon sugar over top of the custard if you desire and bake it. Use 1/2 cup sugar and 1 tbsp. cinnamon and sprinkle over both cakes before baking the last 15 minutes.
The vanilla and almond extracts gave this coffee cake a marvelous flavor.
Peach Custard Coffee Cake is a scrumptious recipe that’s great for special breakfasts or brunches.
This recipe doesn’t need a cinnamon-sugar topping, but you can add it if you prefer.
Everyone raved over this coffee cake this week when they sampled it. Maybe you need to consider making this for your family sometime soon!
This side view shows the peaches in the filling.
Go ahead and try a piece!