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Peachy Cinnamon Coffee Cake Recipe
|Canned juice pack sliced yellow cling peaches||8 1⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Muffin mix||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 515 Calories from Fat 133
% Daily Value*
Total Fat 15 g23%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 617.9 mg25.7%
Total Carbohydrates 87 g28.9%
Dietary Fiber 3.9 g15.5%
Sugars 13.9 g
Protein 13 g26.2%
Vitamin A 5.1% Vitamin C 0.67%
Calcium 5.1% Iron 12.1%
*Based on a 2000 Calorie diet
Grease 8-inch square or 9-inch round pan.
Drain peaches, reserving juice.
Add water to reserved juice to equal 3/4 cup liquid.
Combine muffin mix, egg and 3/4 cup peach liquid in medium bowl; fold in peaches.
Pour batter into pan.
Knead swirl packet 10 seconds before opening.
Squeeze contents on top of batter and swirl with knife.
Sprinkle topping over batter.
Bake at 400°F for 28 to 33 minutes for 8-inch pan (or for 20 to 25 minutes for 9-inch pan) or until golden.