Mmmmm…. Peach Cake!

Most families have some sort of a tradition when it comes to birthdays.  Mine does the usual, “Pick Where We Eat” ritual, but my sister and I have added a “Choose Any Dessert” element to the mix in the past couple of years.  When asked what I wanted this year, without taking a breath I responded, “PEACH CAKE!”.  This recipe was given to my sister about 10 years ago, and every time she makes it I go into a state of bliss!  This means A LOT coming from a girl who usually prefers chocolate to anything else! 

Before I post the recipe, I need to state that this is not really a cake.  Custard? Layered Dessert? And honestly, reading the recipe for the first time, it doesn’t even sound that appetizing!  I don’t really know what it is about this cake, but it’s AMAZING and is the perfect way to kick off Spring!!!

Peach Cake

3/4 c. cold butter

1 pkg yellow cake mix

2 egg yolks

2 c. sour cream (can be low or no fat)

1 29 oz can sliced peaches drained ( or 3 ¾ cup frozen or fresh)

1/2 tsp. cinnamon

1 8 oz Cool Whip

 

Cut butter into dry cake mix to form coarse crumbs.

Pat into greased 13 x 9 pan.

Beat egg yolks.

Add sour cream, mix well.  

Cut peaches into 1 inch pieces, save 6-8 slices for garnish.

Mix peaches into sour cream mixture.

Bake at 350 for 20-25 minutes until brown on bottom, will be soft center.

Cool completely.  Spread whip topping and garnish with peach slices.

Store in refrigerator. 

Recipe from Stephanie Tscherny, my beloved sister

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March 7, 2012. Family Life, Recipes.

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