Peach Cobbler Coffee Cake
Peach Cobbler Coffee Cake
This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping.
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30 min
Prep Time
1 hr 45 min
Total Time
15
servings Ingredients
Filling
1 (21-ounce) can peach pie filling
1 (15-ounce) can peach slices in light syrup, well-drained
Topping
1 cup firmly packed brown sugar
1 cup all-purpose flour
12 cup quick-cooking oats
12 cup Land O Lakes® Butter, softened
Coffee Cake
1 cup granulated sugar
1 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs, slightly beaten
1 14 cups sour cream
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
12 teaspoon salt
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
*Substitute 1 (21-ounce) can your favorite flavor pie filling.
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all filling ingredients in bowl; set aside.
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STEP 3
Combine all topping ingredients in another bowl until mixture resembles coarse crumbs; set aside.
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STEP 4
Combine granulated sugar and 1 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, sour cream and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth.
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STEP 5
Spread half of batter into greased 13x9-inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping.
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STEP 6
Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
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STEP 7
Stir together powdered sugar and enough milk in bowl for desired glazing consistency. Drizzle over cooled coffee cake.
530 Calories
22 Fat (g)
80 Cholesterol (mg)
440 Sodium (mg)
80 Carbohydrates (g)
2 Dietary Fiber
6 Protein (g)
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