I’ve been meaning to share this with you forEVER, but kept forgetting to take pictures when I’d make it. I finally remembered, so here it is!
I’m not the biggest cake person, but I love a good coffee cake! The Jewel (haha! If you’re from Chicago, it’s The Jewel, not Jewel) makes some great coffee cakes, and to this day I get one every time I’m back home.
This is one of my favorite cakes – and one that I think you’ll like too. My sweet friend Becky, who we call Queen Mum, brought this to me after surgery several years ago. One taste and I was hooked! She was nice enough to share the recipe with me, and I’ve made it many times over the years. It’s really very easy, which is hard to believe after you taste it.
This is a delicious peach coffee cake with pecans (such a great combination!) and a not-so-crumby topping that makes it even better. You can wait for this to cool before serving (well, maybe you can) or you can serve it while it’s still a bit warm.
All I can say about this is: You’ve got to try it!
Stuff You Need:
1 package yellow cake mix
1/2 teaspoon lemon extract
1/2 cup sugar
1 21 oz. can of peach pie filling
1 cup chopped pecans, divided
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter – NOT softened
1/2 cup oats
Preheat oven to 350. Grease and flour a 9 x 13” pan or 2 9 x 9” pans.
In large bowl, combine cake mix, eggs, lemon extract, pie filling and ½ cup pecans. Beat on medium speed for 2 minutes. The peaches will be chunky, so don’t worry about smooshing them all the way.
Pour into a greased and floured pan.
Combine sugar, flour, oats, cinnamon, nutmeg and remaining nuts. Cut in butter to form crumb topping. Drop pieces evenly on top of cake.
NOTE: Neither the Queen Mum nor I have had the topping turn out as a “crumb” topping. Don’t worry about it – it tastes wonderful!
Bake 40-45 minutes. Let cool, and enjoy!
MUFFINS: This recipe makes great muffins! Use the foil muffin liners, not the paper muffin liners as this is a very moist cake and it will soak through the paper liners.