Peach-Topped Coffee Cake

Peach-Topped Coffee Cake

Tags: Cakes, Coffee Cakes, Dessert/Sweets

  • Prep Time: 20 min
  • Cook Time: 35 min
  • Ready Time: 65 min
  • Yield: 9 servings

Ingredients

  • Pillsbury® Baking Spray with Flour
  • 1/4 cup Crisco® All-Vegetable Shortening, plus 2 tbsps., divided
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening, plus 2 tbsps., divided
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups Pillsbury BEST® All Purpose Flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 cup milk
  • 1 (15 oz.) can sliced peaches, thoroughly drained
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup chopped nuts

Preparation Directions

  • HEAT oven to 350ºF. Spray a 9 x 9 x 2-inch baking pan with flour no-stick cooking spray.
  • COMBINE 1/4 cup shortening and sugar in bowl of electric mixer; beat until well blended. Beat in egg and vanilla.
  • COMBINE 1 cup flour, baking powder, salt, and 1/2 teaspoon cinnamon in medium bowl. Stir into the shortening mixture alternately with milk. Spread batter evenly in a prepared pan.
  • CUT large peach slices in half lengthwise. Arrange peaches on top of batter. Combine remaining 1/3 cup flour, brown sugar and remaining 1/4 teaspoon cinnamon. Cut in remaining 2 tablespoons shortening until mixture resembles coarse crumbs. Stir in nuts. Sprinkle mixture over fruit.
  • BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 to 10 minutes before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 270 (Calories from Fat 100), Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 200mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 22g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 2%, Calcium 6%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.