PEACHY CAKE PENZEY’S

l-l/2 cups flour
l cup sugar
2 tsp. baking powder
l/2 tsp. baking soda
l/4 tsp. salt
l tsp. cinnamon
l cup sour cream
2 eggs
l cup peaches peeled and diced in l/4″ cubes (2 large or 3 med)
Trueusel topping:
l/2 cup flour
l tbsps.s sugar
l tbsps. vanilla
l/2 tsp. cinnamon
3 tbsps. butter straight from the fridge
Heat oven 350. Sift together dry ingredients-flour-sugar, vanilla, bkaing powder, baking soda, salt and cinnamon. Beat the slour cream and eggs in a bowl with hand mixer. Combine the wet and dry ingredients at low speed to make a stiff batter. Gently fold in the peaches and pour into a greased 8x8x8 baking dish. Rub together the struesel topping ingredients in small bowl. Sprinkle on top of the cake and bake 40-50 mins at 350 until golden and until middle springs back when lightly ressed.
Penzey’s