Peach Cobbler Coffee Cake

By Mary Anne Daino

This coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping and a basic powdered sugar glaze tops it off. If you wanted to go over the top you could serve it with vanilla ice cream but I thought it was just perfect as is. Enjoy!

Ingredients

• TOPPING:
• 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
• 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

Preparation

Step 1

1. 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 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.

3. For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.

4. Bake at 350° for 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.