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Peach-Almond Coffee Cake

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By Betty Crocker Kitchens
Updated Mar 6, 2011
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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!

Peach-Almond Coffee Cake

  • Prep Time 10 min
  • Total 40 min
  • Servings 10
  • Ingredients 10
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
  • Step 
    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.

Nutrition

200 Calories
6g Total Fat
4g Protein
33g Total Carbohydrate

Nutrition Facts

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

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