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! MORE+ LESS-

By Betty Crocker Kitchens

March 6, 2011

2/3

cup fat-free (skim) milk

egg or 1/4 cup fat-free cholesterol-free egg product

tablespoons canola or vegetable oil

1/2

teaspoon almond extract

cups Reduced Fat Bisquick™ mix

1/3

cup sugar

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

Hide Images

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.

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.