Peach-Almond Coffee Cake

Peach-Almond Coffee Cake

Here’s a peach-almond coffee cake that can be made ready in 40 minutes. This crunchy delight can be served at breakfast or as a snack!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

10

servings

2/3
cup fat-free (skim) milk
1
egg or 1/4 cup fat-free cholesterol-free egg product
2
tablespoons canola or vegetable oil
1/2
teaspoon almond extract
2
cups Reduced Fat Bisquick® mix
1/3
cup sugar
1
cup chopped fresh or frozen (thawed and drained) peaches
1/2
cup Yoplait® Thick & Creamy vanilla lowfat yogurt
1/4
cup packed brown sugar
1/4
cup sliced almonds
  1. Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
  2. Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
  3. Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Studies have shown that occasionally eating a small handful of nuts (about 1/4 cup) does not cause weight gain. It may be because the satisfaction provided by the fat in the nuts makes people eat less overall.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • Total Fat 6g
      • (Saturated Fat 1g,),
    • Cholesterol 20mg;
    • Sodium 290mg;
    • Total Carbohydrate 33g
      • (Dietary Fiber 1g,
    • Protein 4g;
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.