Peach-Topped Coffee Cake
Ingredients
- Baking spray with flour
- 1/4 cup Crisco® All-Vegetable Shortening
- OR 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