Serves 15
90 min
Peach Crunch Coffee Cake
Recipe GLPRc62f32d57f459f
A delightful morning cake featuring layers of tender batter, juicy diced peaches, and a buttery streusel topping, finished with a sweet glaze drizzle. Perfect for breakfast, brunch, or dessert with its warm spice notes of cinnamon and nutmeg.
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Ingredients
4 cups Bisquick baking mix
2 eggs
½ cup sugar
2-3 tablespoons milk or cream
2 teaspoons cinnamon
1 teaspoon nutmeg
4 cups peeled and finely diced peaches
1 stick unsalted butter, chilled and cut into small pieces
½ cup chopped pecans or walnuts
1 cup powdered sugar
Directions
Preheat your oven to 350°F. Grease a 9×13-inch glass baking dish with butter or cooking spray.
In a large mixing bowl, combine the Bisquick baking mix, ½ cup sugar, and eggs. Pour in 2-3 tablespoons of milk or cream, starting with the lesser amount.
Beat the mixture vigorously with a wooden spoon for about 45 seconds until smooth and well combined.
Spread half of the batter evenly into the prepared baking dish.
In a separate bowl, combine 4 cups of Bisquick, 2 teaspoons cinnamon, and 1 teaspoon nutmeg. Using a fork or pastry cutter, work the chilled butter pieces into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle half of the peaches over the batter in the baking dish, then top with half of the streusel topping.
Repeat the layers: remaining batter, then remaining peaches, then remaining streusel topping.
Sprinkle the chopped pecans or walnuts evenly over the top of the cake.
Bake at 350°F for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely to room temperature.
For the glaze, whisk together the powdered sugar with 2-3 tablespoons of milk or cream until you reach a thin, pourable consistency. Add more milk if needed.
Drizzle the glaze over the cooled cake in a decorative pattern and allow it to set before serving.
