Peach Custard Coffee Cake
Peach Custard Coffee Cake is utterly delightful. It includes fresh peaches baked into the crust. After partially baking, it's topped with a luscious custard topping and baked again. The custard includes both vanilla and almond extracts for spectacular flavor. This is a terrific coffee cake for company or holiday breakfasts. Since it makes two round 10-inch pans, it's perfect for a crowd. Make it all year round by substituting canned or frozen peaches.
Ingredients
CAKE:
- 2 cups self-rising flour (NOT all-purpose flour)
- 1/2 cup sugar
- 3/4 cup unsalted butter melted (1 1/2 sticks)
- 2/3 cup half-and-half
- 1 large egg beaten
TOPPING:
- 4 cups fresh or frozen peaches sliced (thawed)
- 1 tbsp. self-rising flour
- 1/2 cup sugar
- 2 large eggs beaten
- 1 cup sour cream
- 1 tsp. almond extract
- 1 tsp. vanilla extract
Instructions
CAKE:
- 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 keep your hands moist so the mixture doesn’t stick to your fingers.
TOPPING:
- Combine peaches, sugar and flour and place on top of crust.
- Bake at 375° for 25-30 minutes.
- Remove from oven.
- Meanwhile, mix eggs, sour cream and flavorings.
- Spoon custard filling over top of cooked peaches and return to oven.
- Bake an additional 15 minutes or until custard is set.
Notes
NOTE: This recipe uses self-rising flour--NOT all-purpose flour.
Recipe source: adapted from Martha White Flour.
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