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Peach Cobbler Coffee Cake

Peach Cobbler Coffee Cake
“Absolutely delicious,” is how our Taste Testers described this comforting coffee cake that features peaches and a delectable frosting. Serve it warm for an extra-special treat. Thanks to Virgina M Krites of Cridersville, Ohio for such a yummy dish!
12 ServingsPrep: 25 min. Bake: 70 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups sour cream
  • 1 can (21 ounces) peach pie filling
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • TOPPING:
  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine flour, baking powder, baking soda and salt; add to
© Taste of Home 2013

2 of 2

Peach Cobbler Coffee Cake (continued)

Directions (continued)

  • creamed mixture alternately with sour cream. Beat just until
  • combined.
  • Pour half of the batter into a greased 13-in. x 9-in. baking dish.
  • Combine pie filling and peaches; spread over batter. Drop remaining
  • batter by tablespoonfuls over filling.
  • For topping, combine the brown sugar, flour, oats and cinnamon in a
  • bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
  • Bake at 350° for 70-75 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. In a small bowl,
  • combine confectioners' sugar and enough milk to achieve desired
  • consistency; drizzle over coffee cake. Yield: 12 servings.
Nutrition Facts: 1 piece equals 666 calories, 28 g fat (18 g saturated fat), 112 mg cholesterol, 437 mg sodium, 95 g carbohydrate, 2 g fiber, 7 g protein.
© Taste of Home 2013