One of my favorite weekend activities, is to head down to our local Barnes & Noble bookstore, pick up a Chai Tea Latte in the cafe, and then browse through the bargain book section in the bookstore to see if there are any new cookbooks I can’t live without.
On my last visit to Barnes & Noble, I came across a cookbook entitled “Made Simple Baking”, which had some really beautiful photos and delicious sounding recipes – including this Peach Streusel Coffee Cake. The bargain price on the cookbook was $6.00…so how could I resist. 🙂
I made this Peach Streusel Coffee Cake last night, and just enjoyed a piece with my morning coffee. It was heavenly. The cake is moist and loaded with peaches, and who doesn’t love streusel topping! 🙂
Peach Streusel Coffee Cake
1 1/2 teaspoons Ener-G Egg Replacer
2 tablespoons warm water
2 cups Heart Smart Bisquick baking mix
2/3 cup skim milk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pound frozen peaches, thawed and diced
1/2 cup Heart Smart Bisquick baking mix
1/2 cup brown sugar
1/2 cup chopped nuts
3 tablespoons butter, diced
Preheat oven to 375 degrees. Grease and flour a 9-inch square baking pan.
In a small glass or bowl, combine Ener-G Egg Replacer and warm water. Stir well. Set aside.
In a medium bowl, combine Bisquick, milk, egg replacer, sugar, cinnamon and vanilla extract. Stir until well blended. Add peaches and stir just until blended. Pour batter into prepared pan.
For topping, combine Bisquick and brown sugar in a small bowl. Stir until well blended. Add nuts and butter. Toss gently (do not break up small pieces of butter). Sprinkle evenly over batter.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool on wire rack.
Makes 9 servings.