Peach-Topped Coffee Cake

Peach-Topped Coffee Cake

Prep Time 20 min
Cook Time 35 Min
Servings 9
Difficulty Easy

Ingredients

  • Baking spray with flour
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/2 cup milk
  • 1 (15 oz.) can sliced peaches
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup chopped nuts

Directions

  • Step 1

    HEAT oven to 350ºF. Spray a 9 x 9 x 2-inch baking pan with flour no-stick cooking spray.

  • Step 2

    COMBINE 1/4 cup shortening and sugar in bowl of electric mixer; beat until well blended. Beat in egg and vanilla.

  • Step 3

    COMBINE 1 cup flour, baking powder, salt, and 1/2 teaspoon cinnamon in medium bowl. Stir into the shortening mixture alternately with milk. Spread batter evenly in a prepared pan.

  • Step 4

    CUT large peach slices in half lengthwise. Arrange peaches on top of batter. Combine remaining 1/3 cup flour, brown sugar and remaining 1/4 teaspoon cinnamon. Cut in remaining 2 tablespoons shortening until mixture resembles coarse crumbs. Stir in nuts. Sprinkle mixture over fruit.

  • Step 5

    BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 to 10 minutes before serving.

Serving size
(1 slice, 1/9 of cake)

  • Calories 270
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 200mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 1g
  • Sugars 22g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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