Pocket Peach Cake (Pillsbury) - cooking recipe

Ingredients

Cake
1 cup all-purpose flour
2/3 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 egg
1 (16 ounce) can peaches, sliced, well drained
Topping
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup coconut
1/3 cup brown sugar, firmly packed
2 tablespoons margarine or 2 tablespoons butter

Preparation

Heat oven to 375\u00b0F.
Generously grease the bottom only of an 8 or 9 inch square pan.
In medium bowl, blend the ingredients for the cake EXCEPT for the peaches. Blend at low speed until moistened. Beat 1 minute at medium speed.
Pour batter into prepared pan and arrange the peach slices over the batter.
In a small bowl, mix the topping ingredients until crumbly. Sprinkle over the peaches.
Bake at 375F for 35-45 minutes or until a toothpick inserted in the center comes out clean.
Cool 30 minutes. Cut into squares and serve warm with either ice cream or fresh whipped cream.