Difference between revisions of "Peach Cake"
From Corbin Recipe Index
(Created page with "From the kitchen of: Anna Aten passed on by Dawn Corbin<br> 3/4 c. margarine<br> 1 pkg. yellow cake mix<br> 2 c. sour cream<br> 2 egg yolks<br> 1/2 t. cinnamon<br> 8 oz. whip...") |
(No difference)
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Latest revision as of 16:36, 23 August 2015
From the kitchen of: Anna Aten passed on by Dawn Corbin
3/4 c. margarine
1 pkg. yellow cake mix
2 c. sour cream
2 egg yolks
1/2 t. cinnamon
8 oz. whipped topping
1 canned sliced peaches, drained
Heat oven to 350ºF. Grease a 13x9" cake pan (or line with parchment paper). In bowl cut margarine into dry cake mix, until mixture resembles coarse crumbs. Pat into 13x9" pan. In another bowl beat egg yolks; add sour cream, mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1 inch pieces; stir into sour cream mixture. Spread over crust. Sprinkle with cinnamon. Bake for 25-30 minutes or until edges begin to brown. Cool, spread whipped topping over cooled cake; garnish with reserved peaches. Store in refrigerator.
