Coffee Cake has alway been a morning favorite but when you add a little peach pie to the mix it gets a little better. This coffee cake is made with cream cheese which adds a great flavor to the cake element. As for the crunch I made a pecan streusel topping.
Batter:
1 cup white sugar
1/2 cup unsalted butter
1 – 8oz. package of cream cheese
1/2 cup whole milk
2 eggs
2 cups all purpose flour
1 1/2 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling: 21 oz. can peach pie filling
Topping:
1/4 cup of all purpose flour
1/4 cup sugar
1/2 cup chopped pecan
3 tablespoons cold unsalted butter
2 teaspoons cinnamon
Preheat your oven to 325 degrees and grease and flour a 9″ x 13″ cake pan.
In a stand mixer add the butter and sugar, then mix until creamed. Add the cream cheese, eggs, milk, vanilla and mix well to incorporate. Add the flour, baking soda, baking powder and salt to form the batter. Pour 1/2 the batter into the prepared cake pan and spread evenly across the bottom. Then add the peach pie filling evenly over the top. Now add the remaining batter and spread evenly. Set aside and prepare the topping.
In a medium bowl add the flour, sugar, pecans, cinnamon and butter. Press all the ingredients together by rubbing you fingers together in the mixture forming a crumble like consistency. Sprinkle the topping over the prepared batter and bake for 45 minutes.
enjoy
Chef Brian Klauss
bakekrazy 
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