Peach Coffee Cake

By McLean

Ingredients

• 1 3/4 cups sugar, divided
• 1 cup plus 2 tablespoons (2 1/4 sticks) butter, softened and divided
• 3 eggs
• 3 1/4 cup flour, divided
• 2 teaspoons vanilla extract
• 1 (21-oz.) container peach pie filling
• 1/4 cup chopped pecans
• 1/4 teaspoon ground nutmeg

Details

Servings 12
Cooking time 1mins

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking pan with cooking spray and set aside.

In a large bowl, with electric beater on medium speed, beat 1 1/2 cups sugar and 1 cup butter until creamy. Beat in eggs one at a time, mixing well after each addition. Add 3 cups flour, the baking powder, and vanilla; beat well.

Spread half of the batter in prepared baking pan. Spoon pie filling evenly over cake batter, leaving a 1/2-inch border around edge. Drop remaining batter, by tablespoonfuls, over pie filling. Using a set knife carefully spread batter, covering pie filling completely.

In a small bowl, combine remaining 1/4 cup sugar, 1/4 cup flour, 2 tablespoons butter, the pecans, and nutmeg until well mixed and crumbly. Sprinkle evenly over top of cake. Bake 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool then cut and serve, or cover until ready to serve.

Note: You can serve this at room temperature or heat it for a few seconds in microwave or a few minutes in the oven just before serving.