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“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!
Nutritional 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.
Originally published as Peach Cobbler Coffee Cake in Simple & Delicious March/April 2008, p54
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Reviewed on May. 07, 2013 by vonoepen
have not made it yet, can you use frozen sliced peaches in place of canned? Eileen
Reviewed on Mar. 09, 2013 by Karen Mackley
Made this late last night for a 9 a.m. church meeting. I was very disappointed. I found it to be dry, and almost tasteless-- and the topping is too much - makes it drier. I tried to send some home with the ladies, and nobody wanted any -- I guess that tells it. Mine also didn't look much like the picture - and I followed the recipe to a "T".
Reviewed on Jul. 23, 2012 by elizabethannes
I have made this recipe several times and it is very good. I have used vanilla yogurt in place of the sour cream and even used blueberry pie filling and fresh blueberries in place of peach pie filling and peaches. It's just as good!
Reviewed on Mar. 29, 2012 by debo4021
Oh my goodness I made this for work and everyone raved about it! I will definitely be making again!
Reviewed on Jun. 23, 2011 by cherylyoung
Definitely a keeper. I used a 29oz. can of peaches. Just the right amount for me. Already have requests for the recipe.
Reviewed on Jun. 14, 2011 by LuPMama
I made this on a Monday afternoon & by Tuesday afternoon it was history! It was breakfast, afternoon snack & dinner's dessert.
Reviewed on Feb. 16, 2010 by dempseypenn
I have made this on several occasions and it gets rave reviews!
Reviewed on Jul. 23, 2009 by hdkrazee
Oh my! Sounds like Heaven on earth! Can't wait to make this recipe.
Reviewed on Apr. 12, 2009 by weezerly_MO
A A A A Peach Cobbler Coffee Cake Simple & Delicious - try a FREE ISSUE today! “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! SERVINGS: 12 CATEGORY: Breads METHOD: Baked TIME: Prep: 25 min. Bake: 70 min. + cooling Ingredients: 1 cup butter, softened 1 cup Domino® or C&H® Granulated Pure Cane 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 Domino® or C&H® Pure Cane Dark 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 Domino® or C&H® Pure Cane Powdered Sugar 1 to 2 tablespoons 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 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. Combine glaze ingredients; drizzle over coffee cake. Yield: 12 servings. Comments
Simple & Delicious - try a FREE ISSUE today!
“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!
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 70 min. + cooling
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 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. Combine glaze ingredients; drizzle over coffee cake. Yield: 12 servings.
Reviewed on Apr. 12, 2009 by thecitychicken
Sooo good.
Reviewed on Apr. 11, 2009 by linsvin
Nice combo of a coffee cake but yet still like a cobbler. The top crust was amazing! Definitley serve it warm.
Reviewed on Mar. 29, 2009 by CooksInIndiana
VERY good and even better after it sits a day...if it lasts that long :)
Reviewed on Mar. 22, 2009 by barhoo01
Excellent coffee cake - very delicious and easy to make. Makes a large 9 X 13 pan
Reviewed on Jun. 17, 2008 by Rodo
Could someone post it, please? It's "only available to subscribers." Many thanks. Rosemary
Could someone post it, please? It's "only available to subscribers." Many thanks.
Rosemary
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