I have asked author Karen MacInerney if I can share this recipe and she has kindly agreed!
Peach Sunrise Coffee Cake From The Gray Whale Inn Kitchen by Karen MacInerney
2 cups of All Purpose Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
2 tablespoons of Sugar
1/3 cup of butter
1 cup milk
1/2 cup of melted butter
1/4 cup packed brown sugar
1/2 tsp cinnamon
2 cups of peaches thinly sliced ( I used canned and I sliced each one in half)
1/3 cup of sour cream
1/2 cup raspberry preserves
In a large bowl, stir together flour, baking powder, salt and sugar with a fork. Cut in butter. In a separate bowl, beat together egg and milk. Add to the glour mixture, stirring until just mixed. Set aside.
Combine melted butter, brown sugar and cinnamon; spread over the bottom of a 9 inch square baking pan (I had a 8X8 pan). Next layer the peaches in four rows. Spoon half the cake batter over the peaches.
Middle Layer: Combine sour cream and raspberry preserves in a small bowl. Pour over the batter in the pan. Then drop spoonfuls of the remaining batter over the preserves mixture and smooth it out.
Bake at 350 F for 50 mins, cool for 15 mins and then invert on a serving plate.
I loved all the recipes in this book and can not wait to try more, from savory to sweet there is something for everyone in this cozy cook book!
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Thank you Karen for allowing me to share your recipes with my readers and for this wonderful book!
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