Peach Cobbler Coffee Cake

Course : Cakes
Serves: 4
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21 ounces canned peach pie filling
16 ounces canned peaches in light syrup -- well drained
1 cup brown sugar -- packed firmly
4 cups flour
1/2 cup quick cooking oats
1 1/2 cups butter -- softened
1 cup granulated sugar
2 large eggs -- beaten slightly
1 1/2 cups sour cream
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
2 tablespoons milk

Preparation / Directions:

Preheat the oven to 350 degrees. Stir the peach filling and peach slices together in a medium bowl. Set aside. Combine the brown sugar, 1/4 of the flour, oats and 1/3 of the butter in a separate medium bowl. Stir together until crumbly. Set aside. Beat the granulated sugar and remaining butter together with an electric mixer in a large mixer bowl at medium speed, scraping often, until light and fluffy (1-2 minutes). Add the eggs, sour cream and vanilla. Continue beating until well mixed (1-2 minutes). Add the remaining flour, baking powder, baking soda and salt. Continue beating, scraping the bowl often, until smooth (1-2 minutes). Spread half the batter in a greased 13" x 9" baking pan. Spread the reserved peach filling over the batter. Drop spoonfulls of the remaining batter over the filling - DO NOT SPREAD. Sprinkle the reserved brown sugar and oats topping over. Bake until a wooden pick inserted in the center comes out clean (60-70 minutes). Cool for at least 15 minutes on a wire rack. Prepare the glaze by combining the sugar and milk in a small bowl. Stir until smooth. Drizzle the glaze over the cake.


Nutritional Information:

7130 Calories (kcal); 366g Total Fat; (45% calories from fat); 84g Protein; 891g Carbohydrate; 1276mg Cholesterol; 6003mg Sodium

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