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Easy Coffee Cake

Easy Coffee Cake
This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it's delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays.
16-20 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 1 can (21 ounces) peach pie filling
  • ICING:
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 3 to 4 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour, salt and baking powder; add to creamed mixture and beat just
  • until combined.
  • Spread 3-3/4 cups batter into a greased 15-in. x 10-in. x 1-in.
  • baking pan. Carefully spoon pie filling to within 1 in. of edges.
  • Spoon remaining batter over filling.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean (cover loosely with foil if edges brown
  • too quickly). Cool on a wire rack.
  • In a small bowl, combine the confectioners' sugar, extract and enough
© Taste of Home 2013

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Easy Coffee Cake (continued)

Directions (continued)

  • milk to achieve desired consistency. Drizzle over warm coffee cake.
  • Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 slice) equals 289 calories, 10 g fat (6 g saturated fat), 67 mg cholesterol, 319 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013