Peach Coffee Cake

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

Glaze

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.

Enjoy!

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."

~Thomas Keller~

I am joining Lisa at "Sweet as Sugar Cookies" for Sweets for a Saturday