Try this Bake-And-Take Peach Coffeecake recipe, or contribute your own.
Suggest a better descriptionMix together flour, sugar, eggs, baking powder, butter and milk with hands to make a smooth dough. If dough does not stick together, add 1-3 tablespoons more milk. Put three quarters of the dough mixture into a greased 12x18 inch edged cookie sheet or jelly roll pan. Roll with rolling pin or press with hands to cover entire pan including edges. Cover dough with peaches and sprinkle with a little sugar. To make topping, combine flour, butter and sugar into a crumb mixture. Sprinkle over dough. Roll rest of dough into strips and cover peaches with a lattice top. (I have put the crumbs on the peaches and also the strips over the peaches and then the crumbs. I also added a little almond flavoring to the peaches.) Bake at 350 for 40-50 minutes. Recipe by: Quick n Easy June 1997 Posted to MC-Recipe Digest V1 #644 by L979@aol.com on Jun 12, 1997
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Serving Size: 1 Serving (5007g) | ||
Recipe Makes: 1 | ||
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Calories: 14442 | ||
Calories from Fat: 3807 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 423g | 564 % | |
Saturated Fat 137.8g | 689 % | |
Monounsaturated Fat 163.4g | ||
Polyunsanturated Fat 93.1g | ||
Cholesterol 2510.5mg | 772 % | |
Sodium 2300.5mg | 79 % | |
Potassium 4331.9mg | 114 % | |
Total Carbohydrate 2569.1g | 756 % | |
Dietary Fiber 42.5g | 170 % | |
Sugars, other 2526.6g | ||
Protein 164.9g | 236 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14442
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