Peach Cobbler Coffee Cake Recipe

Peach Cobbler Coffee Cake Recipe photo by Taste of Home

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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!

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Peach Cobbler Coffee Cake Recipe

Prep: 25 min. Bake: 70 min. + cooling

Yield: 12 Servings

25 70 95

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 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.

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