Peach Custard Coffee Cake

CAKE:

2 C. self-rising flour

1/2 C. sugar

3/4 C. butter

2/3 C. milk

1 egg, beaten

TOPPING:

3 C. fresh or frozen sliced peaches, thawed

1/2 C. sugar

1 T. self-rising flour

2 eggs

1 C. sour cream

1/4 t. vanilla

1/4 t. almond extract

1 t. cinnamon-sugar blend

Preheat oven to 375 degrees. Grease two 9-inch round cake pans. In a large bowl, combine 2 cups flour and 1/2 cup sugar, and mix well. With a pastry blender or a fork, cut in butter until mixture resembles coarse meal. Add milk and 1 egg; stir just until blended. Spread batter evenly in greased pans.

In medium bowl, combine peaches, 1/2 cup sugar and 1 tablespoon flour; toss gently to coat. Arrange peaches over batter. Bake at 375 degrees for 25 to 30 minutes or until lightly browned.

Meanwhile, beat 2 eggs in small bowl. Add sour cream, vanilla and almond extract; mix well. Remove pans from oven. Spoon sour cream mixture over peaches. Return to oven; bake an additional 15-20 minutes or until set. Cool slightly. Sprinkle cinnamon-sugar blend evenly over tops of coffee cakes.

Makes 12 servings.