Rose’s Peach Coffee Cake
Course: Dessert
Cuisine: American
Author: Lorene Decatur
Ingredients
- can of sliced or whole peaches or fresh peaches sliced thin (28 oz)
- 4 eggs separated
- 1/4 sticks of butter softened
- 1 1/2 cup sugar
- 1 tbsp vanilla 2 cups
- 2 cups flour sifted
Instructions
- If using canned slived peaches, drain and slice any thick pieces (half moon size).
- Separate eggs.
- Beat egg whites in a separate bowl until stiff peaks form and set aside.
- In another bowl, cream butter, beat in sugar and add vanilla.
- Add beaten egg yolks and sifted flour.
- Fold in beaten egg whites.
- Grease and flour a jelly roll pan.
- Spread dough in pan and lay thing half moon peach slices in rows on top of the dough. (gently press them slighting into the dough)
- Bake at 350°F for 30 to 40 minutes or until golden brown.
- Cool and cut into squares.
- Serve with a small scoop of vanilla ice cream on the side.