Recipes - Embassy Flavours Ltd.

9/9/2010

Recipes - Peach Crumble Coffee Cake

Ingredients

Ingredient Name

Amount Kg

Amount Lb

Amount Oz

3.500

Oil or margarine

1.050

Whole eggs

1.200

Water

0.750

Embassy Lemon Emulsion #3036

0.150

Sliced peaches - 2 cans (100 fl. oz/2.957 L each)

Sour cream - 1000 ml or 2 Pt.

Brown Sugar

0.400

Raisins

0.400

Oats

0.200

Method: USE PADDLE

1. Place peach slices in a strainer and allow to stand until needed. You will want as little syrup on the fruit as possible.*

2. Place margarine or oil, eggs, water and mix into the mixing bowl. Mix for 1 minute on low speed.

3. Scrape down the bowl. Mix for and additional 4 minutes on medium speed.

4. Divide the batter over 2 silicon paper lined 18 x 26" sheet pans. Spread evenly.

5. Spread 500 ml (1 Pt.) sour cream on top of the cake batter, as evenly as possible, in each sheet pan.

6. Sprinkle brown sugar and place the peaches onto each sheet pan. Top with raisins, oats and crumble topping (see below).

7. Bake at 350ºF (180ºC) for 60 minutes.

8. When cool, cut each tray into 8 or 10 pieces.

* Fresh peaches may also be used.

Yield: Two 18 x 26" sheet pans.

Note:

For the Crumble Topping recipe, use the link below.

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