0 recipes from contoocook and beyond


Topping: Mix until crumbly with a fork or pastry blender:
l/3 cup flour
l/3 cup oatmeal
l/4 cup brown sugar
2 tbaps. melted butter
l/8 tsp. nutmeg
2 tbaps. chopped pecans or walnuts – Set aside
Custard: Combine in a mixing bowl:
2 cups sour cream
l egg plus 2 egg yolks
l/2 cup sugar
l tsp. vanilla
l/8 tsp nutmeg – Set aside
Cake: Cream together in a mixing bowl:
l/2 cup soft butter and l/2 cup sugar
Add and blend well: l egg and l tsp. vanilla –
Combine in another bowl:
l-l/2 cup flour
l-l/2 tsp. baking powder
l/8 tsp. baking soda
l/8 tsp. nutmeg
Add flour mixture to egg mixture with:
l/2 cup sour cream and 2 tbsps. milk
Spread cake in one 9″ greased springform pan.
Spread evenly over cake: l-l/2 to 2 cups fresh sliced peaches
Pour custard over peaches
Sprinkle topping over custard.
Bake at 350 for 50-60 minutes. Turn off oven and leave cake in
oven 30 minutes. Serve warm with whipped cream.
Serves l0. Peter Christian’s Cook Book

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter