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Peach Cobbler Coffee Cake Recipe

Peach Cobbler Coffee Cake Recipe

“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
TOTAL TIME: Prep: 25 min. Bake: 70 min. + cooling YIELD:12 servings

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

  • 1. 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 soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined.
  • 2. 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.
  • 3. For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
  • 4. 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: 666 calories, 28g fat (18g saturated fat), 112mg cholesterol, 437mg sodium, 95g carbohydrate (59g sugars, 2g fiber), 7g protein .

Reviews for Peach Cobbler Coffee Cake

Sort By :
MY REVIEW
pointrichter 248650
Reviewed May. 26, 2016

"I wonder if yogurt would make an okay substitution for the sour cream? This recipe looks amazing."

MY REVIEW
Grammy Debbie 60139
Reviewed Sep. 26, 2013

"I do believe this is the best coffee cake I've ever made or eaten! It is my husband's favorite as well. I love how substantial it is and that it can be varied with different fruits. I've made it into an apple cobbler coffee cake by substituting apple pie filling for the peach filling and adding thinly sliced apples. It has a few steps and takes a few bowls, but really not any trouble to put together and very much worth the effort. Thank you for sharing this wonderful recipe."

MY REVIEW
misscleocat 147926
Reviewed Aug. 4, 2013

"This recipe is scrumptious. I used my own homemade peach pie filling (from our tree) and eliminated the can on sliced peaches because my own filling is so chunky. At first bite, my husband exclaimed "THATS IT"!!! I will be making this for many years to come."

MY REVIEW
vonoepen 147925
Reviewed May. 7, 2013

"have not made it yet, can you use frozen sliced peaches in place of canned? Eileen"

MY REVIEW
Karen Mackley 154979
Reviewed Mar. 9, 2013

"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"."

MY REVIEW
elizabethannes 154973
Reviewed Jul. 23, 2012

"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!"

MY REVIEW
debo4021 65866
Reviewed Mar. 29, 2012

"Oh my goodness I made this for work and everyone raved about it! I will definitely be making again!"

MY REVIEW
cherylyoung 65865
Reviewed Jun. 23, 2011

"Definitely a keeper. I used a 29oz. can of peaches. Just the right amount for me. Already have requests for the recipe."

MY REVIEW
LuPMama 69176
Reviewed Jun. 14, 2011

"I made this on a Monday afternoon & by Tuesday afternoon it was history! It was breakfast, afternoon snack & dinner's dessert."

MY REVIEW
dempseypenn 147924
Reviewed Feb. 16, 2010

"I have made this on several occasions and it gets rave reviews!"

MY REVIEW
hdkrazee 147923
Reviewed Jul. 23, 2009

"Oh my! Sounds like Heaven on earth! Can't wait to make this recipe."

MY REVIEW
weezerly_MO 132804
Reviewed Apr. 12, 2009

"

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.


"

MY REVIEW
thecitychicken 154075
Reviewed Apr. 12, 2009

"Sooo good."

MY REVIEW
linsvin 70532
Reviewed Apr. 11, 2009

"Nice combo of a coffee cake but yet still like a cobbler. The top crust was amazing! Definitley serve it warm."

MY REVIEW
CooksInIndiana 65864
Reviewed Mar. 29, 2009

"VERY good and even better after it sits a day...if it lasts that long :)"

MY REVIEW
barhoo01 60137
Reviewed Mar. 22, 2009

"Excellent coffee cake - very delicious and easy to make. Makes a large 9 X 13 pan"

MY REVIEW
Rodo 158742
Reviewed Jun. 17, 2008

"Could someone post it, please?  It's "only available to subscribers."  Many thanks.

Rosemary"

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