Easy Peach Coffee Cake

This easy peach coffee cake takes a handful of pantry staple ingredients and turns them into something special! This is a recipe you can make for breakfast, afternoon snack, or dessert any time of year.

Prep Time 15

Cook Time 35

Total Time 50

Servings

Ingredients

For the cake:

1 box white cake mix 15.25 ounces
3 large eggs
2 15-ounce cans sliced peaches in juice 1 drained, 1 undrained

For the streusel:

1 cup light brown sugar lightly packed
1 cup flour
½ cup unsalted butter room temperature

For the icing:

1 cup powdered sugar
½ teaspoon pure vanilla extract
2 tablespoons milk

Instructions

Preheat the oven to 350°F. Spray a 13x9-inch baking pan with nonstick cooking spray. Set aside.
In a large bowl, use an electric mixer to mix together the cake mix and eggs. Batter will be very thick. Switch to a spatula and fold in both cans of peaches, including the juice from the undrained can, until well combined. Spread the batter into the bottom of the prepared pan.
In a medium bowl, whisk together the brown sugar and flour. Using a fork or your fingertips, work the butter into the flour mixture until large clumps are formed. Sprinkle evenly over the cake batter.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Set on a wire rack to cool.
When cool, whisk together the icing ingredients and drizzle over the cake.