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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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: cakes
Cuisine: American
Keyword: coffee cake, peach desserts, streusel topping
Servings: 12
Calories: 175kcal


  • 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


  • 1 cup confectioner's sugar
  • 1 tbsp light corn syrup
  • 1-3 tbsp milk or cream


  • 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.


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