O'S Corner: Peach Coffee Cake

Here is a dessert that can be used for breakfast, brunch, or dinner. You may substitute the canned fruit pie filling of your choice.

• 1 (16-20 ounce) can peach pie filling
• 3 eggs, beaten
• 1/2 tsp. lemon extract
• 1/2 cup chopped nuts (optional)
• 1 standard-size yellow cake mix

FOR THE TOPPING:

• 1/2 cup sugar
• 1/2 cup flour
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1/2 tsp. lemon extract

Heat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. Stir the pie filling, eggs, extract and nuts into the dry cake mix until well blended. Spread in prepared pan. For topping, combine the sugar, flour, butter and extract with a fork or pastry blender (mixture will be crumbly). Sprinkle evenly over batter. Bake 40 to 45 minutes until the center of the cake springs back when touched lightly. Makes 12 to 16 servings. This freezes well.

Next Wednesday Jiffy Taco Chicken. Remember keep it simple, keep it quick, and always flavor full.