Peach Breakfast Cake

Name: Peach Breakfast Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 porsi
Cuisine: Indonesian
Ingredients: 1 cup sour cream; ¼ cup granulated white sugar; 1 large egg white; ¼ teaspoon almond extract; ½ cup (1 stick) butter; ½ cup granulated white sugar; 1 teaspoon finely grated orange zest; ¼ teaspoon almond extract; 2 large eggs; ¾ cup all-purpose flour; 3 large firm, ripe peaches, (peeled, halved and pitted); cinnamon sugar, (to taste)

Delicious recipe for a moist coffee cake layer topped with fresh peaches and cream.

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 1 views

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Foto: RecipeGirl

Ingredients

9 servings

1 cup sour cream
¼ cup granulated white sugar
1 large egg white
¼ teaspoon almond extract
½ cup (1 stick) butter
½ cup granulated white sugar
1 teaspoon finely grated orange zest
¼ teaspoon almond extract
2 large eggs
¾ cup all-purpose flour
3 large firm, ripe peaches, (peeled, halved and pitted)
cinnamon sugar, (to taste)

Steps

Mix the topping ingredients together in a medium bowl. Set aside.
Preheat the oven to 350 degrees. Butter and flour-dust a 9-inch cheesecake pan with removable rim (or a 8x8 or 9x9inch square pan).
In a large bowl, use a hand mixer to blend butter, sugar, zest and almond extract until well mixed. Add the eggs, one at a time, until incorporated. Add the flour; blend until smoothly mixed. Spread the batter into the prepared pan.
Arrange peach halves, cut side down, on top of the batter. Bake until cake is lightly browned and just begins to pull from pan sides, 20 to 25 minutes. Remove from oven and quickly and neatly spoon topping around fruit. Bake 10 minutes longer. Cool on wire rack at least 30 minutes.
Run a knife between rim and cake. Remove rim and set cake on platter. Sprinkle lightly with cinnamon sugar. Serve warm or cool.