PEACH COBBLER COFFEE CAKE

Peach Cobbler Coffee Cake image

"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

Provided by Taste of Home

Time 1h35m

Yield 12 servings.

Number Of Ingredients 20

Previous Next

Ingredients

1 cup butter, softened
1 cup sugar
2 large 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

Steps:

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., 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 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 : Calories 666 calories, Fat 28g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 95g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.