This easy peach coffee cake takes a handful of pantry staple ingredients and turns them into something special! This is a recipe you can make for breakfast, afternoon snack, or dessert any time of year.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 12
Ingredients
For the cake:
1boxwhite cake mix15.25 ounces
3large eggs
2 15-ounce cans sliced peaches in juice1 drained, 1 undrained
Preheat the oven to 350°F. Spray a 13x9-inch baking pan with nonstick cooking spray. Set aside.
In a large bowl, use an electric mixer to mix together the cake mix and eggs. Batter will be very thick. Switch to a spatula and fold in both cans of peaches, including the juice from the undrained can, until well combined. Spread the batter into the bottom of the prepared pan.
In a medium bowl, whisk together the brown sugar and flour. Using a fork or your fingertips, work the butter into the flour mixture until large clumps are formed. Sprinkle evenly over the cake batter.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Set on a wire rack to cool.
When cool, whisk together the icing ingredients and drizzle over the cake.