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Connie's Simple Peach Cake

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“This came from my sister-in-law and is really simple and good. I made it with peach, but I think you can use any fruit. I would recommend a tarter fruit like unsweetened blueberries since it is rather sweet. It was a big hit at our church social. The picture is before I topped it with cool whip.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat lightly into a greased 13"x9"x2" baking pan. The tighter you pack it, the heavier the "crust.".
  2. In another bowl, beat egg yolks, add sour cream and mix well. (You can also substitute yogurt as desired).
  3. Set aside some slices of fresh peaches for garnish if you desire. Cut remaining peaches into 1" pieces; stir into the sour cream mixture. You can substitute 6-8 med. fresh peaches, peeled, sliced and cooked for just a couple of minutes to a boil in a water/sugar solution.) I then drain the majority of the solution leaving only a tablespoon with the peaches. Set fresh peaches aside to cool.
  4. Spread peach, egg, and sour cream mixture over cake crust; sprinkle with cinnamon.
  5. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool.
  6. Spread with cool whip or whipping cream. If desired, add some flavoring such as orange and/or food coloring to the cool whip. For the cool whip, you can substitute 1/2 pint of sweetened whipping cream whipped. Garnish with peach slices. Store in the refrigerator.

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