{ Peach Coffee Cake }

Sorry, I've been MIA lately. Last week was Vacation Bible School at our church. Then, sadly, this Sunday our beloved Luna Dog ran away. We've spend the entire week looking for her and hanging up fliers.

It's been three days now, but we are trying not to give up hope. I keep hearing all these inspiring stories about dogs that have made their way back home days, weeks, even months later. I really hope she's one of those. We miss her and her silly personality so, so much.

So, I've been a little preoccupied.

*Update: Luna was found exactly one week later less than a mile from home :)

I did make a dessert for Father's Day that I'm just getting around to posting.

It was quick and easy, and was a huge hit with everyone. Especially hubs. This may be his new favorite thing!

It doesn't take long at all to make, and it's very tasty.

It has peaches and streusel, what could be better than that??

Not much.

Tina



Peach Coffee Cake
by Tina @ Sugar Bean Bakers

For the cake:
1 box yellow cake mix & ingredients listed on back, less the water
2 - 15 to 16 oz cans of yellow cling peach slices in heavy syrup

Preheat oven to 350, grease a 13x9 pan and set aside.

Drain peach juice into a bowl. Using the measurement listed on the back of the cake mix box, use the peach juice in place of the water called for. Mix in other ingredients listed on back of box. Cut peaches down, but do not dice. Stir into cake mix. Pour into pan. Top with streusel.

For the streusel:
1/2 stick (4 Tablespoons) cold butter

1/3 cup brown sugar

1/4 cup quick oats

1/2 cup flour

Cut the dry ingredients into the cold butter with a pastry cutter or fork (or you can use a food processor), until the mixture resembles peas. Sprinkle over cake.

Bake according to back of box.

Top with vanilla ice cream or whipped cream, if desired.