Peach & Almond Streusel Cake

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Make sure the butter for your streusel topping stays cold; the warmer it gets, the less crumbly your streusel will be.

Servings:

Approx. Prep Time:

10 min.

Approx. Cook Time:

60 min.

Ingredients

4 cups Buttermilk Biscuit Mix

1/2 cup sugar

1/2 cup (1 stick) butter - melted and slightly cooled

1 1/2 cups milk

3 large eggs

2 tsp almond extract

21 ounces (1 large can) peach pie filling

2/3 cup House-Autry Buttermilk Biscuit Mix

2/3 cup brown sugar

2 1/4 ounces (1 bag) sliced almonds

1 tsp cinnamon

3 tbsp cold butter - cut into small pieces

Directions:

Preheat oven to 350°F. Combine 4 cups House-Autry Buttermilk Biscuit Mix and granulated sugar in a large bowl; set aside. Beat together melted butter, milk, eggs and almond extract. Pour wet ingredients into dry; mix well and pour 1/2 of the batter into a greased 9x12-inch baking pan. Spread pie filling over batter and top with remaining batter.

For Streusel Topping: Combine remaining biscuit mix, brown sugar, almonds and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over cake batter. Bake for 1 hour, turning halfway through cooking.

Meal Suggestions:

This cake tastes like a cobbler. Try serving it warm with some heavy cream poured over the top. MMMMM....