Peach Snack Cake
Teresa Ambra
Peach Snack Cake is incredibly irresistible. This delicious coffeecake recipe includes peaches in the batter, and has a streusel topping of brown sugar, coconut and pecans. Then it's drizzled with icing over top. Every bite will have you drooling. Great coffeecake for breakfast or serve as a dessert for dinner.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Coffeecake/Breakfast
Cuisine American
Servings 12
Calories 278 kcal
CAKE: 1 can prepared vanilla frosting divided use 2 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods 1/2 tsp. salt 2 tsp. baking soda 1 large egg 29 oz. can sliced peaches and juice I dice the peaches TOPPING: 1 cup coconut 1 cup walnuts chopped, or pecans (measure after chopping) 1 cup light brown sugar packed ICING: remaining frosting 1-2 tbsp. 2% milk
CAKE: Measure 1 cup prepared frosting and use in cake batter.
Set rest aside for icing.
Dice peaches.
Combine peaches and juice with other ingredients; blend 1 minute at low speed; beat 3 minutes at medium speed.
Pour into greased 9x13” baking pan.
TOPPING: Combine topping ingredients; mix well; sprinkle over batter.
Bake at 350° for 40-50 minutes until top springs back when touched lightly in center, cool.
NOTE: Be sure to use 1 cup of frosting mix in the cake batter. (Reserve remaining frosting for icing).
© Can’t Stay Out of the Kitchen
Calories: 278 kcal Carbohydrates: 45 g Protein: 5 g Fat: 9 g Saturated Fat: 3 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 1 g Trans Fat: 0.003 g Cholesterol: 16 mg Sodium: 327 mg Potassium: 207 mg Fiber: 3 g Sugar: 24 g Vitamin A: 250 IU Vitamin C: 3 mg Calcium: 36 mg Iron: 2 mg
Keyword breakfast, cake, coffeecake, dessert, peach dessert, peaches, pecans