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
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
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Step1Heat 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.
-
Step2Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
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Step3Bake 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
2Tips from the Betty Crocker Kitchens
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