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Peachy Coffee Cake Recipe
|Flour||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Half and half||1⁄3 Cup (5.33 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Sliced peaches||16 Ounce, drained and chopped (1 Can)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Quick oats/Old-fashioned oats||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, softened|
Serving size: Complete recipe
Calories 2837 Calories from Fat 1159
% Daily Value*
Total Fat 132 g203%
Saturated Fat 44.7 g223.5%
Trans Fat 0 g
Cholesterol 305.8 mg
Sodium 1347.2 mg56.1%
Total Carbohydrates 393 g130.9%
Dietary Fiber 20.3 g81.4%
Sugars 249.8 g
Protein 36 g72.2%
Vitamin A 55.7% Vitamin C 842%
Calcium 57.7% Iron 63.1%
*Based on a 2000 Calorie diet
Beat at low speed 1/2 minute; at medium speed 1 minute.
Fold in peaches.
Pour batter into a greased 9-inch round cake dish with a greased small glass inverted in center.
In small bowl, combine coconut, nuts, 1/3 cup brown sugar and oats.
Cut in butter until it resembles coarse crumbs.
Sprinkle over batter.
TO HEAT BY TIME Set Power Select at MEDIUM for 14 minutes.
TO HEAT BY INSTA-MATIC Cover with 2 pieces of plastic wrap; heat on COOK 6.
After heating, release plastic wrap.
Let STAND, covered, 5 minutes.