This peach coffee cake is quick and easy to make and it turns out light, fluffy, and studded with peaches.
15.25-ouncebox yellow cake mix
21-ouncecan peach pie filling
Stir together the flour, sugar, cinnamon, and salt in a small bowl. Add the butter and mix with your hands (or two forks) to combine. Set aside.
Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
Combine the cake mix, pie filling, eggs, nutmeg (if using), and salt in a large mixing bowl. Stir with a rubber spatula until there are no more lumps of cake mix.
Pour into the baking dish and smooth the top. Sprinkle the streusel evenly over the top, squeezing it in your hand to make crumbles.
Bake 30 to 35 minutes, until a cake tester inserted into the center of the cake comes out clean.
Cool on a wire rack, then slice and serve.
Uneaten coffee cake can be stored, covered, in the fridge for 3 or 4 days. Be sure to cool your cake completely before covering and refrigerating!
You can also store slices, tightly wrapped, in the freezer for up to 2 months.
I used Betty Crocker Super Moist yellow cake mix and Duncan Hines peach pie filling
If you want, you can chop up the peaches a little before adding them to the coffee cake so you get more chunks of peach in every slice. I just stuck a paring knife in the can of pie filling and chopped them that way so I didn’t make a mess on my cutting board; the peaches are nice and soft so it’s easy to do.