Instructions:

Peach Custard Coffee Cake

Source: Martha White Kitchens

Cake
2 cups self-rising flour
1/2 cup granulated sugar
3/4 cup butter
2/3 cup milk
1 egg, beaten

Topping
3 cups fresh or frozen sliced peaches, thawed
1/2 cup granulated sugar
1 tablespoon self-rising flour
2 eggs
1 cup sour cream
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon cinnamon-sugar blend

Preheat oven to 375 degrees F. Grease two 9-inch round cake pans.

In a large bowl, combine 2 cups flour and 1/2 cup sugar, and mix well. With a pastry blender or a fork, cut in butter until mixture resembles coarse meal. Add milk and 1 egg; stir just until blended. Spread batter evenly in greased pans.

In medium bowl, combine peaches, 1/2 cup sugar and 1 tablespoon flour; toss gently to coat. Arrange peaches over batter. Bake for 25 to 30 minutes or until lightly browned.

Meanwhile, beat 2 eggs in small bowl. Add sour cream, vanilla and almond extract; mix well. Remove pans from oven. Spoon sour cream mixture over peaches. Return to oven; bake an additional 15-20 minutes or until set. Cool slightly. Sprinkle cinnamon-sugar blend evenly over tops of coffee cakes.

Makes 12 servings