Try this Peach Breakfast Cake recipe, or contribute your own.
Suggest a better descriptionea cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white andextract.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 612 | ||
Calories from Fat: 300 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 300.2mg | 92 % | |
Sodium 120.3mg | 4 % | |
Potassium 251.2mg | 7 % | |
Total Carbohydrate 71g | 21 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 69.8g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 612
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