Cake
Southern Peach Coffee Cake
Makes 64, 3x2-inch servings
Ingredients
- 5 lb (large pouch) Krusteaz Professional® Cinnamon Streusel Coffee Cake Mix 732-0118
- 40 fl oz (5 cups) water, divided
- 48 oz (5 1/3 cups) peach pie filling
- 2 lb (small pouch) streusel topping (enclosed with mix), divided
- 12 oz (3 cups) chopped pecans
Method
- Place 20 fl oz (2 1/2 cups) water in mixer bowl; add total amount Krusteaz Professional Cinnamon Streusel Coffee Cake Mix and peach pie filling.
- 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.
- Continue to mix on low speed 1 minute.
- Scale half of batter into prepared full sheet pan. Sprinkle half of streusel topping over batter.
- Spread remaining batter over streusel layer. Sprinkle remaining streusel topping and pecans over batter. Dock batter.
- For convection oven bake at 350°F 25-30 minutes; for standard oven, bake at 375°F 30-35 minutes.
