Sour Cream Peach Streusel Coffee Cake

Makes 36 servings


  • 5 lb (large pouch) Krusteaz Professional® Cinnamon Streusel Coffee Cake Mix 732-0118
  • 36 fl oz (4 1/4 cups) water, divided
  • 18 oz (3 cups) frozen sliced peaches, finely chopped
  • 8 oz (1 cup) sour cream
  • 2 lb (small pouch) streusel topping (enclosed with mix)


  1. Place 16 fl oz (2 cups) water in mixer bowl; add total amount Krusteaz Professional Cinnamon Streusel Coffee Cake Mix.
  2. Using a paddle, mix on low speed 2 minutes. Continue to mix on low speed 1 minute while gradually adding balance of water. Scrape bowl and paddle.
  3. Add peaches and sour cream. Change to medium speed and mix 2 minutes.
  4. Divide half of the batter between three, prepared 10-inch tube pans (23 1/2 oz batter each pan).
  5. Sprinkle 5 oz (1 cup) streusel topping over batter in each pan.
  6. Scale remaining cake batter into pans (23 1/2 oz batter each pan).
  7. Sprinkle remaining 5 oz (1 cup) streusel topping over batter in each pan.
  8. For convection oven, bake at 300°F 55-60 minutes; for standard oven, bake at 350°F 55-60 minutes; or until toothpick inserted into center comes out clean.
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