Timma Wilson's Recipe

5 Layer Peach Cobbler Coffee Cake

Category: Decadent Indulgences

1 (21 ounces) can peach pie filling
1 (16 ounces) can peaches in light syrup,;well-drained
TOPPING
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter, softened
COFFEE CAKE INGREDIENTS
1 cup sugar
1 cup butter, softened
2 eggs, slightly beaten
1 1/4 cups sour cream
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
glaze ingredients
1 cup powdered sugar
1-2 tablespoon milk

Preheat oven to 350,grease a 13x9-inch baking pan.
Stir together all filling ingredients in medium bowl;& set aside for
now.
Combine all topping ingredients in med bowl until it resembles coarse
crumbs,set aside.
Combine the sugar& 1 cup butter in a large mixer bowl.
Beat at medium speed,scraping bowl often,until creamy (2-3 minutes).
Add eggs,the sour cream& vanilla extract.
Continue beating,scraping bowl often,until well mixed (1 or 2 minutes).
Add all the remaining coffee cake ingredients.
Continue beating& scraping the bowl often,until smooth (1-2 minutes).
Spread half the batter into pan.
Spread peach filling over batter.
Drop spoonfuls of remaining batter over filling (do not spread).
Sprinkle with topping.
Bake 60-70 minutes or until toothpick in center comes out clean.
Cool 15 minutes.
Stir together powdered sugar& enough milk in small bowl for glazing
consistency.
Drizzle over the cooled coffee cake.