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Recipe: Sour Cream-Peach Coffee Cake (Bisquick recipe)

Desserts - Cakes
SOUR CREAM-PEACH COFFEE CAKE

2 1/3 cups Original Bisquick baking mix
1/2 cup milk
3 tablespoons plus 1/4 cup sugar, divided use
3 tablespoons butter or margarine, melted
1 (15 1/4 ounce) can sliced peaches, drained (or 2 small peaches, peeled and sliced)*
1/2 teaspoon ground cinnamon
2/3 cup sour cream
1 egg
Sweetened whipped cream (optional, for serving)

Heat oven to 375 degrees F.

Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.

Mix the remaining 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.

Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

*Nectarines or frozen (thawed) peaches can be used instead of the fresh peaches.

High Altitude (3500-6500 ft)
Heat oven to 400 degrees F. Decrease Bisquick mix to 2 cups and the 3 tablespoons sugar to 1 tablespoon. Add 1/3 cup all-purpose flour with the Bisquick mix. Drain peaches thoroughly and pat dry. Bake about 35 minutes.

Source: Betty Crocker
MsgID: 0224614
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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