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| Peach Streusel Coffee Cake |
If you like Entenmann’s strip danish, you will LOVE this streusel coffee cake. I did peach, but any other flavor will do!
My friend Shirley–who is becoming my baking muse–recently made this coffee cake and absolutely RAVED about it! She made hers with cherry filling and her husband literally devoured it practically in one sitting.
When she says something is a “keeper” you can surely trust that. And this cake certainly proves Shirley right again.
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| Tastes exactly like Entenmann’s strip danish |
When I tasted this cake, the very first thing it reminded me of was Entenmann’s strip danish. In fact, it’s EXACTLY like it! One big difference is, this is way cheaper.
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| Peach Streusel Coffee Cake |
The addition of the yeast gives the cake a danish-like texture. However, you do NOT let this rise like traditional yeast-based coffee cakes. Here, yeast is a texture thing and it gives the cake base body.
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| Baked in Temp-Tations Old World oblong baker |
This cake is made in my Temp-Tations Old World blue ruffled baker. This piece was retired quite a while ago. However, the same size baker in the same pattern–minus the ruffles–is available from Temp-tations.com
Peach Streusel Coffee Cake
If you like Entenmann’s strip danish, you will LOVE this streusel coffee cake. I did peach, but any other flavor will do!
Servings: 12
Calories: 175kcal
Ingredients
- 1 15 oz yellow cake mix
- 1 .25 oz active dry yeast -or- 2 1/4 tsp active dry yeast
- 1 cup flour
- 2 eggs beaten
- 2/3 cup warm 110-115 degrees F water
- 5 tbsp butter melted
- 1 21 oz peach (or ANY flavor) pie filling
- 2 tbsp sugar
- 1/2 cup chopped nuts optional
GLAZE
- 1 cup confectioner's sugar
- 1 tbsp light corn syrup
- 1-3 tbsp milk or cream
Instructions
- Preheat oven to 375 degrees F. Lightly spray or grease a 13x9-inch oblong baker.
- In a large bowl, combine 1 1/2 cups of the cake mix, the flour and the yeast. Stir well.
- Add the beaten eggs and the warm water. Stir for 2 minutes.
- Pour batter into prepared pan, spreading it out evenly. Top with the pie filling.
- In a separate bowl, combine the remaining cake mix and the melted butter to make the streusel--you may have to use a tablespoon or 2 of regular flour here if the mixture looks too "pasty"--mine did. You want a consistency that will break apart into crumbs, and this should be a bit on the dry side but still pliable.
- Top the cake batter with the crumbs, making a nice, even layer. Add nuts, if using. Sprinkle with the 2 tbs of sugar.
- Bake at 375 degrees F for 30-35 minutes or until crumbs are beginning to get golden brown and a toothpick inserted in the center of the cake comes out clean.
- Cool cake completely on a rack.
- Mix all glaze ingredients and drizzle over cooled cake.
Nutrition
Serving: 1person | Calories: 175kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 56mg | Potassium: 43mg | Fiber: 1g | Sugar: 13g | Vitamin A: 185IU | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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| Peach Streusel Coffee Cake |
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Heide M (TM) says
Sounds yummy, thanks for posting.
Judith Hanneman says
It was extremely good Heide. My friend Shirley used cherry filling, but any flavor will do!