Peach Crunch Coffee Cake
Peach Crunch Coffee Cake is an awesome coffee cake. It’s a double layer recipe with two layers of coffee cake, two layers of peaches, two layers of streusel, then a layer of pecans and a powdered sugar icing on top. It’s quite wonderful and not overly difficult since it starts with Bisquick baking mix. The texture is crunchy because of the pecans and streusel, yet this coffee cake is also moist because of the peaches in the batter.
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I love peaches, but when I had bushels of them coming off my peach trees I had to think fast and figure out ways to use them up quickly before they all got eaten up by squirrels or fell off the trees. This was one of the first recipes in my recipe file. It’s one I clipped from an old Bisquick booklet circa late 1970s or early 1980s. Bisquick was a fairly new product then and the makers were trying to show ways to use it in recipes.
This recipe was actually one for apples, but since it was peaches I needed to use up, I decided to follow the recipe fairly closely except to substitute peaches for the apples. It was a stunning success. The coffee cake turned out very tasty.
This was another one of those terrific desserts I sent with John to his office a couple of weeks ago. Many of the departments are used to getting my Christmas cookies every year, but they were all pleasantly surprised when some of my cakes and cobblers came there way. It was like Christmas in August! 🙂 John brought the empty plates back that night! And there were plenty of very happy campers at his work place!
If you want to enjoy a delicious coffee cake for holiday breakfasts, special occasion brunches, baby showers, or even tailgating parties, this delightful Peach Crunch Coffee Cake is an excellent option. You and your family are sure to enjoy this cake whether you enjoy it for breakfast or dessert…an afternoon or midnight snack…or every hour in between. 🙂
Peach Crunch Coffee Cake is marvelous.
Peach Crunch Coffee Cake is great for special occasions and holidays. You can serve it for breakfast or for dinner!
This scrumptious cake is filled with peaches making it moist and delicious.
Here’s what I did.
I used these ingredients to make Peach Crunch Coffee Cake.
Place Bisquick, sugar, eggs and milk in a mixing bowl.
Stir with a wooden spoon to combine. Set aside.
I used these ingredients for the streusel layer.
Place Bisquick, brown sugar, cinnamon and nutmeg in a mixing bowl.
Stir ingredients with a wooden spoon to combine.
Cut butter in with a pastry blender.
Here the streusel is ready. Set aside.
Grease a 9×13″ baking dish. Spread half of the batter in prepared dish.
Top with half of the peaches.
Spread half of the streusel topping on top of the peach layer.
Add remaining layer of batter and then peaches.
Add remaining streusel, then sprinkle pecans over top.
Bake at 350 for about an hour, or until a toothpick inserted in center comes out clean.
I used these ingredients for the glaze.
Stir to combine.
Drizzle glaze over top of coffee cake
Every bite of this cake is amazing.
Here’s a close up of this crunchy coffee cake.
The crunchy texture from the pecans and the streusel make Peach Crunch Coffee Cake really special. We loved the way it tasted.
Here’s the recipe.
PEACH CRUNCH COFFEE CAKE
(Recipe inspired from a Bisquick booklet, circa early 1980s)
Peach Crunch Coffee Cake
Equipment
- 1 9x13" glass baking dish
- 1 sharp knife to cut and pare peaches
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 1 whisk
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
Ingredients
COFFEE CAKE:
- 4 cups bisquick
- 1 1/3 cups 2% milk or cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup pecans or walnuts, chopped (measure after chopping)
- 4 cups peaches peeled and finely diced
STREUSEL TOPPING:
- 1 1/3 cups bisquick
- 1 1/3 cups light brown sugar packed
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 stick unsalted butter chilled (1/2 cup)
GLAZE:
- 1 cup powdered sugar
- 2-3 tbsp. 2% milk or cream
Instructions
COFFEE CAKE:
- Preheat oven to 350°.
- Grease a 9x13” deep dish glass baking dish.
- Mix baking mix, milk or cream, sugar and eggs.
- Beat vigorously with a wooden spoon about 45 seconds until mixture is smooth.
- Spread half of the batter into the prepared baking dish.
- Top with half the peaches and half the Streusel Topping.
- Repeat layers.
- Sprinkle pecans or walnuts over top.
- Bake at 350° for about an hour or until toothpick inserted in center comes out clean.
- Cool completely.
- Drizzle glaze over top.
STREUSEL TOPPING:
- Combine Bisquick, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
- Cut butter into ingredients with a pastry blender until well mixed.
GLAZE:
- Whisk together until desired consistency is achieved.
- Add more milk or cream if necessary.
- Drizzle over cooled cake.
Notes
Recipe inspired from Bisquick.
© Can’t Stay Out of the Kitchen
Nutrition
- [b]COFFEE CAKE:[/b][br]
- 4 cups Bisquick
- 1 1/3 cups milk or cream
- ½ cup sugar
- 2 eggs
- ½ cup chopped pecans or walnuts
- 4 cups peeled, finely diced peaches[br]
- [b]STREUSEL TOPPING:[/b][br]
- 1 1/3 cups Bisquick
- 1 1/3 cups packed brown sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 stick unsalted butter, chilled[br]
- [b]GLAZE:[/b][br]
- 1 cup powdered sugar
- 2-3 tbsp. milk or cream
- Preheat oven to 350°.
- Grease a 9×13” glass baking dish.
- Mix baking mix, milk or cream, sugar and eggs.
- Beat vigorously with a wooden spoon about 45 seconds until mixture is smooth.
- Spread half of the batter into the prepared baking dish.
- Top with half the peaches and half the Streusel Topping.
- Repeat layers.
- Sprinkle pecans or walnuts over top.
- Bake at 350° for about an hour or until toothpick inserted in center comes out clean.
- Cool completely.
- Drizzle glaze over top. [br]
- Combine Bisquick, brown sugar, cinnamon and nutmeg.
- Cut butter into ingredients with a pastry blender until well mixed.[br]
- Mix together until desired consistency is achieved.
- Add more milk or cream if necessary.
- Drizzle over cooled cake.
This view shows the double layers of Peach Crunch Coffee Cake.
Peach Crunch Coffee Cake is also great for dessert.
A breakfast with Peach Crunch Coffee Cake on the menu is marvelous, indeed!
You may also enjoy these delicious recipes!
Peach Crunch Coffee Cake
Equipment
- 1 9×13" glass baking dish
- 1 sharp knife to cut and pare peaches
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 1 whisk
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
Ingredients
COFFEE CAKE:
- 4 cups bisquick
- 1 1/3 cups 2% milk or cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup pecans or walnuts, chopped (measure after chopping)
- 4 cups peaches peeled and finely diced
STREUSEL TOPPING:
- 1 1/3 cups bisquick
- 1 1/3 cups light brown sugar packed
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 stick unsalted butter chilled (1/2 cup)
GLAZE:
- 1 cup powdered sugar
- 2-3 tbsp. 2% milk or cream
Instructions
COFFEE CAKE:
- Preheat oven to 350°.
- Grease a 9×13” deep dish glass baking dish.
- Mix baking mix, milk or cream, sugar and eggs.
- Beat vigorously with a wooden spoon about 45 seconds until mixture is smooth.
- Spread half of the batter into the prepared baking dish.
- Top with half the peaches and half the Streusel Topping.
- Repeat layers.
- Sprinkle pecans or walnuts over top.
- Bake at 350° for about an hour or until toothpick inserted in center comes out clean.
- Cool completely.
- Drizzle glaze over top.
STREUSEL TOPPING:
- Combine Bisquick, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
- Cut butter into ingredients with a pastry blender until well mixed.
GLAZE:
- Whisk together until desired consistency is achieved.
- Add more milk or cream if necessary.
- Drizzle over cooled cake.