Peachy Coffee Cake
|Flour||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Half and half||1⁄3 Cup (5.33 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Sliced peaches||16 Ounce, drained and chopped (1 Can)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Quick oats/Old-fashioned oats||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, softened|
In large bowl, with electric mixer, blend eggs, flour, 2/3 cup sugar, half'n half, oil, vanilla, salt, baking powder, cinnamon, and nutmeg.
Beat at low speed 1/2 minute; at medium speed 1 minute.
Fold in peaches.
Pour batter into a greased 9-inch round cake dish with a greased small glass inverted in center.
In small bowl, combine coconut, nuts, 1/3 cup brown sugar and oats.
Cut in butter until it resembles coarse crumbs.
Sprinkle over batter.
TO HEAT BY TIME Set Power Select at MEDIUM for 14 minutes.
TO HEAT BY INSTA-MATIC Cover with 2 pieces of plastic wrap; heat on COOK 6.
After heating, release plastic wrap.
Let STAND, covered, 5 minutes.