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.

Tastes exactly like Entenmann’s strip danish

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.

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

Print Recipe Add to Recipe Box Go to Collections

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!

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: cakes

Cuisine: American

Keyword: coffee cake, peach desserts, streusel topping

Servings: 12

Calories: 175kcal

Author: Judith Hannemann

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

Peach Streusel Coffee Cake

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Peach Streusel Coffee Cake appeared first on The Midnight Baker.

Hard to believe this is a doctored cake mix.  It tastes homemade!  The trick is simple, but forgotten, and has been around for years.

There’s quite a lot of tips and tricks floating around online for how to turn a boxed cake mix into something bakery style or even homemade.

Simple way to bakery-style cake

Those of us who can remember way WAY back to those commercials for a milk from “contented cows,” will know I mean Carnation and specifically their evaporated milk–which in the 1950s was touted as a miracle substance that could practically do your housework for you.

Well, I don’t know if it could actually do that, but they used to put out a lot of freebie leaflets for how to use the stuff.  My mother always picked up these little cards that were put by the displays.  One such hint was substituting water or regular milk in cake mixes with 2/3 Carnation and 1/3 water.

Tropic Isle Coconut Cake

I know it sounds pretty ridiculous, but this really REALLY works and turns a cake into a nice, fluffy yet substantial cake that tastes just wonderful.  The cake is light, yet it has “body” and can hold up to the nice dense texture of the frosting used here and the cake doesn’t get lost in the frosting either–it’s character comes through.

I love coconut so I made the frosting with that flavor and topped with toasted coconut, but the cake is just the plain-flavor so you can do the frosting up with any extract you like and top it with your favorite topping.

Old-Fashioned Taste and Texture

Print Recipe Add to Recipe Box Go to Collections

Tropic Isle Coconut Cake

Hard to believe this is a doctored cake mix.  It tastes homemade!  The trick is simple, but forgotten, and has been around for years.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: cakes

Cuisine: American

Keyword: cake recipe, coconut

Servings: 12

Calories: 358kcal

Author: Judith Hannemann

Ingredients

• 1 15.25 oz yellow cake mix
• 2/3 cup evaporated milk
• 1/3 cup water
• 3 eggs
• 1/4 cup oil OR melted butter
• 1/2 cup toasted coconut

FROSTING

• 3 cups sifted confectioner's sugar
• 1 cup very soft unsalted butter
• 1 tsp coconut extract*
• 1-2 tbsp cream

Instructions

• *Any flavoring you like will do. I flavored this cake coconut, but make it yours--can be topped with other things besides the toasted coconut
• Preheat oven to 350 degrees F (325 degrees F if using glass). Grease or spray a 13 x 9 baking pan.
• Place cake mix in a large bowl. Add evaporated milk, water, eggs and oil or butter. Mix at medium speed for 2 minutes.
• Pour batter into pan and bake for 25-35 minutes, or until toothpick inserted in the center comes out clean.
• Remove from oven and cool cake completely before frosting.
• To prepare frosting, you will need a *good* stand mixer as the initial mixture of sugar & butter will be quite stiff.
• Fit the mixer with the wire whisk attachment. Add the sugar and butter to the bowl. Mix at low speed until blended then turn mixer to medium speed and beat until the sugar & butter are a smooth paste-like consistency.
• Add the coconut extract and beat in.
• On low speed, add the cream, a tablespoon at a time, until frosting is of spreadable consistency. You may need to use more cream!
• Spread frosting on top of cooled cake. Sprinkle with toasted coconut.

Nutrition

Serving: 1person | Calories: 358kcal | Carbohydrates: 32g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 36mg | Potassium: 82mg | Fiber: 1g | Sugar: 31g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Tropic Isle Coconut Cake

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Tropic Isle Coconut Cake appeared first on The Midnight Baker.