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–+ servings

Peach Snack Cake

Teresa Ambra
Delicious coffeecake recipe with peaches in the batter, a streusel topping of brown sugar, coconut and pecans, and drizzled with icing over top.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Coffeecake/Breakfast
Cuisine American
Servings 12

Ingredients
  

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 chopped walnuts or pecans
  • 1 cup brown sugar packed

ICING:

  • remaining frosting
  • 1-2 tbsp. milk

Instructions
 

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.

ICING:

  • Thin remaining frosting with 1-2 tbsp. milk; drizzle over cake.

Notes

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
Keyword cake, dessert, peach dessert, peaches, pecans
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