Cake
Sour Cream Peach Streusel Coffee Cake
Makes 36 servings
Ingredients
- 5 lb (large pouch) Krusteaz Professional® Cinnamon Streusel Coffee Cake Mix 732-0118
- 36 fl oz (4 1/4 cups) water, divided
- 18 oz (3 cups) frozen sliced peaches, finely chopped
- 8 oz (1 cup) sour cream
- 2 lb (small pouch) streusel topping (enclosed with mix)
Method
- Place 16 fl oz (2 cups) water in mixer bowl; add total amount Krusteaz Professional Cinnamon Streusel Coffee Cake Mix.
- Using a paddle, mix on low speed 2 minutes. Continue to mix on low speed 1 minute while gradually adding balance of water. Scrape bowl and paddle.
- Add peaches and sour cream. Change to medium speed and mix 2 minutes.
- Divide half of the batter between three, prepared 10-inch tube pans (23 1/2 oz batter each pan).
- Sprinkle 5 oz (1 cup) streusel topping over batter in each pan.
- Scale remaining cake batter into pans (23 1/2 oz batter each pan).
- Sprinkle remaining 5 oz (1 cup) streusel topping over batter in each pan.
- For convection oven, bake at 300°F 55-60 minutes; for standard oven, bake at 350°F 55-60 minutes; or until toothpick inserted into center comes out clean.
