Peach Topped Coffee Cake Recipe

Name: Peach Topped Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. Crisco; 1/2 c. sugar; 1 egg; 1 tsp. vanilla; 1 c. flour; 1 tsp. salt; 1 tsp. baking powder; 1/2 tsp. cinnamon; 1/2 c. milk; 1 c. peaches, sliced and drained; 1/3 c. flour; 1/4 c. brown sugar; 1/4 tsp. cinnamon; 2 Tbsp. Crisco; 1/4 c. nuts

Servings: persons

1/4 c. Crisco
1/2 c. sugar
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 c. milk
1 c. peaches, sliced and drained
1/3 c. flour
1/4 c. brown sugar
1/4 tsp. cinnamon
2 Tbsp. Crisco
1/4 c. nuts

1
Cream together 1/4 cup Crisco and sugar.
2
Beat in egg and vanilla.
3
Combine the 1 cup flour, brown sugar, salt and 1/2 teaspoon cinnamon.
4
Stir in the creamed mixture alternating with the milk.
5
Spread the batter evenly in a greased and floured pan. Arrange peaches on top of batter.
6
Combine the 1/3 cup flour, brown sugar and 1/4 teaspoon cinnamon.
7
Cut in Crisco and nuts. Sprinkle over peaches.
8
Bake at 350u00b0 for 30 minutes.

525

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 c. Crisco, 1/2 c. sugar, 1 egg, 1 tsp. vanilla, and more.

Yes, Peach Topped Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Topped Coffee Cake

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