“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
Peach Cobbler Coffee Cake Recipe photo by Taste of Home
Peach Cobbler Coffee Cake
Peach Cobbler Coffee Cake Recipe photo by Taste of Home
Peach Cobbler Coffee Cake
Prep Time
25 min
Cook Time
70 min
Yield
12 servings
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
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 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
1 piece: 666 calories, 28g fat (18g saturated fat), 112mg cholesterol, 437mg sodium, 95g carbohydrate (59g sugars, 2g fiber), 7g protein.