Isaacs' Home Recipes Main Breakfast Recipes Peach Cobbler Coffee Cake

Peach Cobbler Coffee Cake

1 cup butter, softened
1 cup sugar
2 eggs
3 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/4 cups sour cream
1 can (21 oz) peach pie filling
1 can (15-1/4 oz) sliced peaches, drained

Topping:
1 cup packed brown sugar
1 cup flour
1/2 cup quick-cooking oats
1/4 tsp cinnamon
1/2 cup cold butter, cubed

Glaze:
1 cup powdered sugar
1 to 2 Tbsp milk

In a large mixing 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 of the batter into a greased 13x9x2" baking dish.
Combine pie filling and peaches; spread over batter.
Drop remaining batter by Tbsp over filling.
For topping, combine the brown sugar, flour, oats and cinnamon in a bowl.
Cut in butter until mixture is crumbly.
Sprinkle over batter.
Bake at 350 degrees for 70-75 minutes or until a toothpick inserted near
the center comes out clean.
Cool on a wire rack.
Combine glaze ingredients; drizzle over coffee cake.

* 12 servings

(Simple & Delicious - March/April 2008)