"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peach Pudding Coffee Cake Recipe

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This recipe for Peach Pudding Coffee Cake, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene McCabe
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (16oz) can sliced peaches packed in fruit juice, drained and 1/4 c. liquid reserved
1/2 tsp. ground cinnamon
1 c. all-purpose flour
1 c. Splenda
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. fat-free milk
1/4 c. light margarine
1 Tbsp. cornstarch
1/2 c. water

Directions:
Directions:
Preheat oven to 350. Spray an 8" X 8" baking dish with butter-flavored cooking spray. Arrange peaches in prepared baking dish. Sprinkle cinnamon evenly over top. In a medium bowl, combine flour 1/2 c. Splenda, baking powder, and baking soda. Stir in milk and margarine. Spread batter over top of peaches. In a small saucepan, combine reserved peach liquid and water. Stir in remaining 1/2 c. Splenda and cornstarch. Bring mixture to a boil stirring constantly. Pour boiling mixture evenly over top. DO NOT STIR. Bake for 45-50 minute.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
119 calories

 

 

 

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