Peach & Almond Streusel Cake
Prep Time: 10 minutes
Cook Time: 60 minutes
Peach and Almond Streusel Cake
Impress your guests when you make this sweet cake with a crumbly topping.
- 4 cups House-Autry 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
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.
Products used in this recipe:
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