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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. —Virginia M Krites, Cridersville, Ohio
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

  • Preheat oven to 350°. 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

2 of 2

Peach Cobbler Coffee Cake (continued)

Directions (continued)

  • soda and salt; add to creamed mixture alternately with sour cream.
  • Beat just until combined.
  • Pour half the batter into a greased 13x9-in. baking dish. Combine pie
  • filling and peaches; spread over batter. Drop remaining batter by
  • tablespoonfuls over filling.
  • For topping, combine brown sugar, flour, oats and cinnamon in a bowl.
  • Cut in butter until mixture is crumbly. Sprinkle over batter.
  • Bake 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.