Peach Cobbler Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 12 |
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âAbsolutely delicious,â 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. Thanks to Virgina M Krites of Cridersville, Ohio for such a yummy dish! Ingredients:
1 cup butter, softened |
1 cup sugar |
2 eggs |
3 teaspoons vanilla extract |
3 cups king arthur unbleached 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 king arthur unbleached 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:
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. Yield: 12 servings.
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