GERBER ANYTIME COFFEE CAKE
1/2 cup butter or margarine
1/2 cup sugar
1 egg
3/4 cup sour cream
1 teaspoon almond extract
1 cup unsifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (7 3/4 oz.) jar Gerber Junior Peaches
1/2 cup sliced almonds, divided use
FOR THE ALMOND GLAZE:
1/2 cup confectioners sugar
1 tablespoon water
1/2 teaspoon almond extract
Beat butter or margarine and sugar until fluffy. Add egg and blend well. Stir in sour cream and almond extract. Set aside.
Stir together flour, baking powder, baking soda and salt. Gradually add dry ingredients to sour cream mixture.
Spread half of batter into greased 8-inch square pan. Spoon peaches over the batter and sprinkle with half of the almonds. Spread remaining batter over the top.
Bake in preheated 375 degree F oven for 30-35 minutes or until a toothpick comes out clean. Cool slightly.
Combine glaze ingredients, spread on top of cake and sprinkle with remaining almonds.
Makes 9-12 servings
Source: Gerber, 1980's |