There's not anything quite as good as a piece of warm coffee cake to finish off a Brunch.
This is a new recipe I tried and I loved the light, sweet flavor.
The recipe calls for a can of pie filling so I used a jar of my own home preserved peach pie filling that I made last month.
Peach Coffee Cake
1 pkg white or yellow cake mix, divided
1 cup all-purpose flour
1 pkg active dry yeast
2/3 cup warm water
2 eggs, slightly beaten
1 can peach pie filling
1/3 cup cold butter
1 cup confectioners' sugar
1 Tbsp corn syrup
1 to 2 Tbsp water
In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top.
In a small bowl, place remaining cake mix; cut in butter until crumbly. Sprinkle over filling.
Bake at 350 degrees for 35-40 minutes or until lightly browned. Cool on a wire rack.
Combine the confectioners' sugar, corn syrup and enough water to achieve desired consistency.
Drizzle over cake.
I love the possibilities of this recipe. It is so easy to change it up by using different types of pie filling.
I can't wait to try it with cherry!
"A recipe has no soul. You, as the cook, must bring the soul to the recipe."
I am joining Lisa at "Sweet as Sugar Cookies" for Sweets for a Saturday