PEACH-TOPPED COFFEE CAKE

PEACH-TOPPED COFFEE CAKE


9 servings



1/4 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.