Category: Nuts


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!

queen-mums-peach-cakeI’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

3 eggs

1/2 teaspoon lemon extract

1/2 cup sugar

1 21 oz. can of peach pie filling

1 cup chopped pecans, divided

 

Topping

1/2 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup butter – NOT softened

1/2 cup oats

 

Now What?

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.

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Boy, it’s been a crazy-busy family weekend. I loved it, but I’m tired!

Mixed Nut PieFriday night I went up to Leavenworth, KS to spend some time with my Karate Family. On the way home I stopped at the store to pick up ingredients for Saturday’s baking and made it home around 11:30 pm. Saturday morning it was up and at ’em! The oven was on, the mixer was going, and my house started filling up with the most wonderful scents.

I baked this Mixed Nut Pie (click for recipe), a Sweet Apple Pie, and Alex’s Cake – a pumpkin butterscotch fall treat for my favorite son-in-law. Then the pies and I were off to a Wiffle Ball Tournament hosted by Friends Who Are Family in Peculiar, MO. Sadly, my team lost again this year, but that’s OK because there was pulled pork and home made potato chips to console me. Even though my team went down in flames, it was still a great day!

After the fun, it was back home where I fired up the oven once again and baked a Pink (Strawberry) Cheesecake for Cutie Patootie #3’s first birthday celebration this afternoon in Liberty, MO.Mixed Nut Pie

Whew! Can you see why I say it’s been crazy-busy? I’ve been all over town, with a bunch of baking and shopping in between trips. Tonight I’m trying to unwind and prepare for the upcoming week by sitting in front of the TV. And blogging. I wanted to get at least one of the recipes up tonight; I’ll get the others up as I find time.

This pie is a lot like a pecan pie. The recipe calls for mixed nuts and I took that to mean a can of mixed nuts, but then I realized you really could use whatever combination of nuts you like. Personally, I like the combination in the mixed nuts can so I’d use them again.

This isn’t a hard pie to make. The most difficult step, I think, was boiling the syrup and sugar to make sure the sugar dissolves completely. I used a refrigerated pie crust, but you might have more patience than I do and choose to make your crust from scratch. If that’s the case, don’t pre-bake the crust, and don’t prick the crust with a fork before adding the filling! If you do, the filling will seep under the crust, stick to the pan, and make a mess.

The pan will be very full, so you may want to pour most of the filling in the crust, put the pie in the oven, then add the rest of the filling until the crust is full.

Nuts are a great addition to fall and holiday menus. I think you’ll enjoy the change – especially if you’re not particularly a pecan fan.