Total Time
Prep 25 mins
Cook 30 mins

Adapted from a Betty Crocker recipe, this makes a really tasty coffee cake with ingredients usually on hand in your pantry. (Preparation time does not include 1 hour rising time)

Ingredients Nutrition


  1. Make streusel; in a small bowl mix flour, brown sugar and cinnamon, cut in margarine until it resembles crumbs, add pecans if desired. Cover and chill while making the cake.
  2. Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, margarine and 1 1/4 cup of the flour. Beat on medium speed, scraping bowl frequently, for 2 minutes. Stir in remaining flour.
  3. Drop half of the batter by tablespoonfuls into a greased 8x8x2 or 9x9x2 inches square pan, spreading batter to edges; arrange drained peaches over batter, sprinke half of the streusel over the peaches/batter. Drop the remaining batter by tablespoonfuls into pan evenly, sprinkle with remaining streusel. Cover, let rise in a warm place until double, about an hour.
  4. Heat oven to 350°, uncover and bake until golden brown, 30 - 35 minutes, cool in pan on wire rack or loosen coffee cake, remove from pan to wire rack and let cool.
  5. Mix the reserved 1 tablespoon and 1 teaspoon syrup from the peaches with 1/2 cup powdered sugar into a glaze, drizzle over coffee cake while still warm.
Most Helpful

OMG GOOD! Every bite of this was wonderful! The streusel was great, no unsavory flour taste, which I so dislike. I might just use this streusel for any recipes that call for this type of topping. Now to the cake light as to be almost melt in your mouth. I think that coffee cake was named for the fact that it was so dry, you HAD to drink coffee to get it down! Not so with this cake. But go ahead and drink your coffee with it......your coffee will say "thank you." So, all I can say is, thnx for sharing your recipe, ghostlyvision. Made for PAC Spring 2010. You've been adopted!

Darkhunter April 24, 2010

Wow, this was very, very good! It was heavenly still warm from the oven, and I ended up having two pieces as soon as I cut them. I didn't know what to expect from a coffee cake that uses yeast, but it was like a cross between a light tender cake and a sweet bun. That being said, this is not overly sweet (just the way I like it!). I forgot to put the streusel in the middle and ended up putting all on the top. It was still tasty, but I can see how it would've improved the overall result by distributing the sweetness that comes from the streusel. I used walnuts instead of pecans (didn't have any) and a couple of tablespoons of oatmeal for extra texture which turned out very nice. Next time, I will probably pat dry the peaches so that excess moisture does not get trapped in the center. This is a great recipe since you can whip it up with ingredients in your pantry. I am also looking forward to experimenting with cooked sliced apples or even a savory version with sauteed onions and cheese. Thank you so much for sharing a wonderful recipe, ghostlyvision!

SJMF August 13, 2008

This was one of the best coffee cakes I've ever had! It wasn't dry like a lot of coffee cakes seem to be. It is also a very easy yeast recipe since it only has to rise once. I took this to a friend's house and it got devoured very quickly. I followed the recipe to the tee. Thanks for a great one ghostlyvision!

Chef AngieW August 03, 2008