Kate's Cuisine

Jun 04 2011

Twinkorette Peach Crumb Cake

1 cup sour cream $0.60
1 teaspoon baking soda $0.02
2 1/4 cups all-purpose flour $0.55
1 cup white sugar $0.19
3/4 cup butter, softened $0.66
2 large eggs $0.34
1 teaspoon vanilla extract $0.22
1 teaspoon baking powder $0.05
1/4 teaspoon salt $0.01
2 1/2 cups canned sliced peaches, drained well $7.48

Total Cost   $10.12

1.) Preheat oven to 350 degrees Fahrenheit. Coat an 8-inch square baking pan with non-stick cooking spray.

2.) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.

3.) In a food processor combine flour, sugar, and butter. Pulse on and off until blended and crumbly, 10 – 15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.

4.) Add the eggs, vanilla, baking powder, salt, and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl when sides start to fill up. Do not overmix.

5.) Spread half of the batter into the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved flour crumbs to cover the top of the cake.

6.) Bake 48 – 50 minutes or until the cake is lightly browned around the edges. Note that testing the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will not come out clean, even when the cake is fully baked.

7.) Serve and enjoy!

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