Streusel-Topped Peach Coffee Cake

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

By Pillsbury Kitchens

Updated October 18, 2010

Ingredients

cup baking mix

2/3

cup packed brown sugar

1 1/2

teaspoons ground cinnamon

tablespoons cold butter or margarine

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

cups baking mix

1/4

cup granulated sugar

teaspoon vanilla

1/4

teaspoon ground nutmeg

egg

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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.

Serve this sweet coffee cake with scrambled eggs, crispy slices of bacon and cut-up fresh fruit for a special breakfast.
Top this warm-from-the-oven coffee cake with ice cream and you have a wonderful fall dessert.