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Peach Crunch Coffee Cake | Can't Stay Out of the Kitchen | this fabulous #dessert is layered with #peaches & a streusel topping. Then it's glazed with a powdered sugar icing. It's absolutely mouthwatering & terrific for company or #holiday dinners or #breakfast! #cake #coffeecake

Peach Crunch Coffee Cake

Teresa Ambra
This amazing layered coffee cake has two coffee cake layers, two streusel layers, two peach layers, then it's layered with pecans and drizzled with powdered sugar icing. It's terrific for company or holiday dinners or for breakfast!
3.91 from 63 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Cakes and Cheesecakes/Breakfast
Cuisine Southern
Servings 15
Calories 432 kcal

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

NOTE: I recommend using a deep dish 9x13" baking pan. The regular glass 9x13" pyrex dishes will not be deep enough for the volume of this recipe.
 
Recipe inspired from Bisquick.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 432kcalCarbohydrates: 67gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 44mgSodium: 577mgPotassium: 207mgFiber: 2gSugar: 43gVitamin A: 387IUVitamin C: 2mgCalcium: 137mgIron: 2mg
Keyword brunch, cake, dessert, peach dessert, peaches, pecans
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