Peach Crunch Coffeecake

 

Peach Crunch Coffeecake

Ingredients

• 4 c. Bisquick
• 1 1/3 c. milk
• 1/2 c. sugar
• 2 large eggs
• 1/2 c. chopped pecans
• 4 c. peaches peeled and finely diced

Struesel Topping:

• 1 1/3 c. Bisquick
• 1 1/3 c. brown sugar
• 2 tsp. cinnamon
• 1/2 tsp. freshly ground nutmeg
• 1/2 c. butter

Glaze:

• 1 c. powdered sugar
• 2 - 3 T. milk

Instructions

• Preheat the oven to 350 degrees. Grease a 9” x 13” glass baking dish. Peel and dice the peaches. Make the streusel topping.
• Mix the baking mix, milk, sugar and eggs. Beat vigorously with a spoon for about 1 minute or until smooth.
• Spread half the batter into the prepared baking dish. Top with half the peaches and half the streusel topping. Repeat the layers. Sprinkle pecans over the top.
• Bake at 350 degrees for about an hour or until a toothpick inserted in the center comes out clean.
• Cool then drizzle the glaze over the top. Serve.

Streusel Topping:

• Combine the baking mix, brown sugar, cinnamon and nutmeg. Cut the butter into the ingredients using a pastry blender until well mixed.

Glaze:

• Combine the powdered sugar and milk.