Peach Pecan Coffee Cake Recipe
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Ingredients
1 (16 oz.) can sliced peaches, drained
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup chopped pecans
1 tablespoon butter or margarine
2 1/4 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup milk
1 egg, beaten
3 tablespoons oil
Directions
Arrange peaches in bottom of greased and floured bread 'n cake bake pan.
Make streusel by combining brown sugar, 1/2 teaspoon cinnamon and chopped pecans.
Sprinkle half of streusel over peaches.
Dot with butter.
In a mixing bowl, stir together flour, sugar, baking powder, nutmeg, salt and remaining cinnamon.
Combine milk, egg and oil; add to dry ingredients.
Stir well.
Pour half of batter over peaches in bread 'n cake bake pan.
Sprinkle with reserved streusel.
Top with remaining batter.
Cover bread 'n cake bake pan and place in crock pot.
Cover and bake on high setting 2 1/2 to 3 1/2 hours.
Invert into plate.
For 4 to 5 quart crock pot: Use 1 (28 oz.) can sliced peaches.
Increase streusel mixture to 2/3 cup brown sugar, 1 teaspoon cinnamon and 2/3 cup nuts.
Dot with 2 tablespoons butter.
Prepare batter and bake as directed.
Make streusel by combining brown sugar, 1/2 teaspoon cinnamon and chopped pecans.
Sprinkle half of streusel over peaches.
Dot with butter.
In a mixing bowl, stir together flour, sugar, baking powder, nutmeg, salt and remaining cinnamon.
Combine milk, egg and oil; add to dry ingredients.
Stir well.
Pour half of batter over peaches in bread 'n cake bake pan.
Sprinkle with reserved streusel.
Top with remaining batter.
Cover bread 'n cake bake pan and place in crock pot.
Cover and bake on high setting 2 1/2 to 3 1/2 hours.
Invert into plate.
For 4 to 5 quart crock pot: Use 1 (28 oz.) can sliced peaches.
Increase streusel mixture to 2/3 cup brown sugar, 1 teaspoon cinnamon and 2/3 cup nuts.
Dot with 2 tablespoons butter.
Prepare batter and bake as directed.
