| PEACH-TOPPED COFFEE CAKE |
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9 servings1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1 cup sifted flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup milk 1 can (16 ounces) peach slices, thoroughly drained 1/3 cup sifted flour 1/4 cup firmly packed brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 1/4 cup chopped nuts Preheat oven to 350ºF. In mixing bowl, cream the 1/4 cup Crisco and the granulated sugar together. Beat in the egg and vanilla. Combine the 1 cup flour, baking powder, salt, and 1/2 teaspoon cinnamon. Stir into the creamed mixture alternately with milk. Spread batter evenly in a greased and floured 9 x 9 x 2-inch baking pan. Cut large peach slices in half lengthwise. Arrange peaches atop batter. Combine the 1/3 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the 2 tablespoons Crisco till mixture resembles coarse crumbs. Stir in the nuts. Sprinkle mixture over fruit. Bake at 350ºF about 30 to 35 minutes or till done. |
