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Pocket Peach Cake


l cup flour
l/2 cup sour cream
2/3 cup brown sugar
1 tsp vanilla
l tsp cinnamon
1 egg
l/2 tsp salt
l/2 tsp baking soda
1 l/2 cup sliced fresh peaches

Streusel Topping:
l/2 chopped nuts
l/3 cup brown sugar
l/2 cup coconut
2 tablespoon margarine

Blend all ingredients for cake except peaches, beating 1 min. Pour into 8 inch square pan, greased on bottom only. Arrange peaches over batter. Combine topping ingredients until crumbly, sprinkle over peaches. Bake at 375 o for 35-45 min. Serve warm with cool whip or ice cream.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.