Peach Cobbler Coffee Cake
TOTAL TIME: Prep: 25 min. Bake: 70 min. + cooling
YIELD: 12 servings.
“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
Ingredients
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1 cup butter, softened
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1 cup sugar
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2 large eggs
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3 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1-1/4 cups sour cream
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1 can (21 ounces) peach pie filling
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1 can (15-1/4 ounces) sliced peaches, drained
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TOPPING:
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1 cup packed brown sugar
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1 cup all-purpose flour
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1/2 cup quick-cooking oats
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1/4 teaspoon ground cinnamon
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1/2 cup cold butter, cubed
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GLAZE:
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1 cup confectioners' sugar
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1 to 2 tablespoons 2% milk
Directions
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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.
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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.
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3.
For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
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4.
Bake 70-75 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 666 calories, 28g fat (18g saturated fat), 112mg cholesterol, 437mg sodium, 95g carbohydrate (59g sugars, 2g fiber), 7g protein.
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