Streusel-Topped Peach Coffee Cake

Sunny peach slices peek out from under a sweet streusel topping. The coffee cake will become a family favorite!

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Servings 12

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( 5 ) Ratings

5 Ratings

5 Stars 25%

4 Stars 12%

3 Stars

2 Stars 25%

1 Stars 12%

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ingredients 10
Prep Time 10 min
Total Time 1 hr 25 min

Ingredients

Streusel

1: cup baking mix

2/3: cup packed brown sugar

1 1/2: teaspoons ground cinnamon

3: tablespoons cold butter or margarine

Coffee Cake

1: can (15 oz) peach slices in juice, drained, 1/4 cup juice reserved

3: cups baking mix

1/4: cup granulated sugar

1: teaspoon vanilla

1/4: teaspoon ground nutmeg

1: egg

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Directions

1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In small bowl, stir 1 cup baking mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
2 Add enough water to 1/4 cup reserved peach juice to measure 2/3 cup. In large bowl, beat juice mixture, 3 cups baking mix, the granulated sugar, vanilla, nutmeg and egg with electric mixer on low speed until blended. Pour batter into pan; spread evenly. Place peach slices on batter. Sprinkle streusel over top.
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm or cool.