Sour Cream-Peach Coffee Cake Hey, good lookinâEURO(tm), love that kuchen! How âEURO~bout cookinâEURO(tm) this peachy liâEURO(tm)l dish with me? Prep Time:15 min Start to Finish:55 min Makes:9 servings 2 1/3cups Original BisquickÂ(R) mix 1/2cup milk 3tablespoons sugar 3tablespoons butter or margarine, melted 1can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced 1/4cup sugar 1/2teaspoon ground cinnamon 2/3cup sour cream 1egg Sweetened whipped cream, if desired 1.Heat oven to 375°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.2.Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.3.Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.High Altitude (3500-6500 ft) Heat oven to 400°F. Decrease Bisquick mix to 2 cups and the 3 tablespoons sugar to 1 tablespoon. Add 1/3 cup Gold MedalÂ(R) all-purpose flour with the Bisquick mix. Drain peaches thoroughly and pat dry. Bake about 35 minutes. Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 45 mg; Sodium 490 mg; Total Carbohydrate 35 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 8 %; Iron 6 % Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet. Substitution Nectarines or frozen (thawed) peaches can be used instead of the fresh peaches.Health Twist You can lower the cholesterol by using fat-free (skim) milk, reduced-fat sour cream and margarine instead of butter. Substitute 2 egg whites or 1/4 cup fat-free cholesterol-free egg product for the egg.
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