Peachy Cinnamon Coffee Cake
|Canned juice pack sliced yellow cling peaches||8 1⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Muffin mix||1 Cup (16 tbs)|
Preheat oven to 400°F.
Grease 8-inch square or 9-inch round pan.
Drain peaches, reserving juice.
Add water to reserved juice to equal 3/4 cup liquid.
Combine muffin mix, egg and 3/4 cup peach liquid in medium bowl; fold in peaches.
Pour batter into pan.
Knead swirl packet 10 seconds before opening.
Squeeze contents on top of batter and swirl with knife.
Sprinkle topping over batter.
Bake at 400°F for 28 to 33 minutes for 8-inch pan (or for 20 to 25 minutes for 9-inch pan) or until golden.