Pocket Peach Cake
Recipe provided by Linda White, Wyoming, DE

Ingredients:
Cake: 1 cup all purpose flour, 2/3 cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon baking soda, ½ cup sour cream, 1 teaspoon vanilla, 1 egg, 2 cups peaches.

Topping: ½ cup chopped nuts, ½ cup coconut, ½ cup firmly packed brown sugar, 2 tablespoons butter

Directions:
Heat oven to 375 degrees. Generously grease bottom only of 8" or 9" square pan. In a small bowl blend all cake ingredients except peaches at low speed until moistened. Beat 1 minute at medium speed. Pour batter into prepared pan. Arrange peaches over batter. In small bowl combine topping ingredients until crumbly. Sprinkle over peaches. Bake at 375 degrees for 35 to 45 minutes or until golden brown, toothpick inserted in center comes out clean. Serve warm with ice cream or whipped cream.