Peach-Sour Cream Coffee Cake - cooking recipe

Ingredients

Streusel Topping and Filling
2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake
1/2 cup Butter Flavor Crisco
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups sliced peeled fresh peaches

Preparation

Mix together streusel ingredients and set aside.
In a mixing bowl, cream shortening and sugar until fluffy.
Beat in eggs.
Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
Beat until smooth.
Pour half the batter into a 9-inch springform pan.
Sprinkle with 1 cup streusel.
Top with remaining batter.
Sprinkle with 1/2 cup streusel.
Bake at 350 degrees for 30 minutes.
Place peaches on top of cake; sprinkle with remaining streusel.
Bake for 30-40 minutes or until cake tests done.
Let cake cool for 10 minutes.
Run knife around edges to loosen and remove sides of pan.