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!

3.90 from 48 votes

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Cakes and Cheesecakes/Breakfast

Cuisine Southern

Servings

Ingredients

COFFEE CAKE:

4 cups bisquick
1 1/3 cups milk or cream
1/2 cup sugar
2 large eggs
1/2 cup chopped pecans or walnuts
4 cups peaches peeled and finely diced

STREUSEL TOPPING:

1 1/3 cups bisquick
1 1/3 cups 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. 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.
Cut butter into ingredients with a pastry blender until well mixed.

GLAZE:

Mix 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.

Keyword brunch, cake, dessert, peach dessert, peaches, pecans

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