Almond Peach Cinnamon Kuchen

By cecelia26_

Ingredients

• Crisco® Butter Flavor No-Stick Cooking Spray
• 1 (21 oz.) package Martha White® Cinnamon Streusel Coffee Cake Mix
• 1/3 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1/3 cup sour cream
• 2 large egg yolks
• 1/2 teaspoon almond or vanilla extract
• 1 (15.25 oz.) can sliced peaches, drained well and chopped (1 1/4 cups)
• 2 tablespoons sliced almonds

Details

Servings 12
Adapted from pillsburybaking.com

Preparation

Step 1

HEAT oven to 350° F. Lightly coat 9-inch springform pan with no-stick cooking spray. Reserve separately 1/4 cup coffee cake mix and 2 teaspoons streusel.
BEAT remaining coffee cake mix and shortening in medium bowl with an electric mixer on medium speed until lumps disappear, forming a granular mixture. Press into bottom and 1 1/4-inches up the sides of prepared pan. Spread chopped peaches evenly over bottom crust.
COMBINE sour cream, egg yolks, reserved 1/4 cup coffee cake mix, remaining streusel and almond extract in medium bowl until blended. Pour over fruit in crust. Sprinkle with 2 teaspoons reserved streusel and almonds.
BAKE 45 to 50 minutes or until center is set. Cool 30 minutes before serving