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PEACH COFFEE CAKE

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 9
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1-1/4 cups Ultragrain® All Purpose Flour, divided
  • 1/2 cup granulated sugar, divided
  • 8 tablespoons Fleischmann's® Original-stick, softened, divided
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 can (15 oz each) sliced peaches in juice, drained, juice reserved
  • 2 tablespoons sliced almonds, toasted
DIRECTIONS

Preheat oven to 350°F. Spray 8x8-inch baking pan with cooking spray.

Combine 1/2 cup of the flour and 2 tablespoons of the sugar in small bowl; cut in 2 tablespoons of the Fleischmann's until mixture resembles course crumbs. Set aside.

Place the remaining 3/4 cup flour, the remaining 6 tablespoons sugar and the baking powder in large bowl. Add the remaining 6 tablespoons Fleischmann's, eggs, 1/2 teaspoon almond extract and 1/4 cup of the reserved peach juice. Using electric mixer at low speed, beat until well blended. Beat at high speed 3 minutes, scraping bowl occasionally.

Spread batter into prepared pan. Arrange peach slices on top. Sprinkle flour crumb mixture over peaches, top with almonds.

Bake 25 to 30 minutes or until lightly browned. Cool in pan; cut into 9 squares to serve.