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    You are in: Home / Recipes / Peach Breakfast Cake Recipe
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    Peach Breakfast Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    ladybug(:::)='s Note:

    This is a peach coffee cake/breakfast cake. Perfect fall brunch item/after dinner dessert to serve with coffee. I had something similar to this once at a brunch and decided to come up with my own version. It's easy to make and never lasts long. I hope you all enjoy it!

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    Ingredients:

    Serves: 10-12

    Yield:

    cake

    Units: US | Metric

    Crumb Topping

    Directions:

    1. 1
      Drain peaches, reserve liquid. Chop peaches into bite size pieces. Mix together cake mix, liquid from peaches, cinnamon, eggs, peaches, oil and vanilla pudding mix. Pour into 9x13 pan and top with crumb topping. Bake at 350 35-45 minutes or until center is just set. Toothpick inserted in center should come out with moist crumbs attached.
    2. 2
      Crumb topping:
    3. 3
      Mix together sugar and flour, add butter and mix with fork until crumbs are size of peas.

    Ratings & Reviews:

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    Nutritional Facts for Peach Breakfast Cake

    Serving Size: 1 (158 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 518.2
     
    Calories from Fat 165
    31%
    Total Fat 18.3 g
    28%
    Saturated Fat 4.5 g
    22%
    Cholesterol 73.6 mg
    24%
    Sodium 530.2 mg
    22%
    Total Carbohydrate 85.4 g
    28%
    Dietary Fiber 1.8 g
    7%
    Sugars 60.1 g
    240%
    Protein 5.3 g
    10%

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