Easy Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 16-20 servings.
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.
Ingredients
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1 cup butter, softened
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1-3/4 cups sugar
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4 eggs
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3 cups all-purpose flour
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1-1/2 teaspoons salt
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1-1/2 teaspoons baking powder
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1 can (21 ounces) peach pie filling
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ICING:
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1-1/4 cups confectioners' sugar
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1/2 teaspoon almond extract
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3 to 4 tablespoons milk
Directions
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1.
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.
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2.
Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling.
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3.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack.
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4.
In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts
1 slice: 289 calories, 10g fat (6g saturated fat), 67mg cholesterol, 319mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 4g protein.
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