Peach Coffee Cake

Makes 16
Prep 15 m
Bake 45 m



  1. 1 of 4 Heat oven to 375 degrees F. Combine the butter, brown sugar, flour, cinnamon, and nutmeg in small bowl; mix together with fingers until mixture resembles coarse meal.
  2. 2 of 4 Dust a board, countertop or other work surface with flour. Carefully remove half of the dough from the package and place on the floured surface. With a lightly floured rolling pin, roll the dough out slightly; transfer to ungreased 13 x 9 x 2-inch metal baking pan. Stretch out dough to cover bottom of pan, making a slight rim around edge. Sprinkle dough evenly with half of the sugar-spice mixture.
  3. 3 of 4 Dust the work surface with more flour. Place the remaining half of the dough on the surface. With a lightly floured rolling pin, roll the dough out to 13 x 9-inch rectangle. Dough may shrink, but roll as big as possible. Transfer to the pan; stretch the dough and secure to the edges of the bottom layer of dough. Top with peach pie filling; sprinkle evenly with the remaining sugar-spice mixture. Sprinkle with the almonds.
  4. 4 of 4 Bake in 375 degrees F oven 45 minutes or until puffed and lightly golden. Cool in pan on rack. Serve warm.
Nutrition Information for Peach Coffee Cake
Servings Per Recipe: 16
Per Serving: 2 g fiber, 154 mg sodium, 294 kcal cal., 6 g pro., 48 g carb., 9 g Fat, total, 12 mg chol., 3 g sat. fat