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


March 7, 2012. Family Life, Recipes.

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