Peach-Sour Cream Coffee Cake

• Streusel Topping and Filling
• 2 cups chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• Cake
• 1/2 cup Butter Flavor Crisco
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups sliced peeled fresh peaches

1. Mix together streusel ingredients and set aside.
2. In a mixing bowl, cream shortening and sugar until fluffy.
3. Beat in eggs.
4. Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
5. Beat until smooth.
6. Pour half the batter into a 9-inch springform pan.
7. Sprinkle with 1 cup streusel.
8. Top with remaining batter.
9. Sprinkle with 1/2 cup streusel.
10. Bake at 350 degrees for 30 minutes.
11. Place peaches on top of cake; sprinkle with remaining streusel.
12. Bake for 30-40 minutes or until cake tests done.
13. Let cake cool for 10 minutes.
14. Run knife around edges to loosen and remove sides of pan.

streusel, pecans, brown sugar, sugar, ground cinnamon, cake, butter, sugar, eggs, flour, baking powder, baking soda, salt, sour cream, vanilla, peaches

Taken from www.food.com/recipe/peach-sour-cream-coffee-cake-40389 (may not work)