Shelly's Recipe

PEACH COBBLER COFFEE CAKE

Category: Coffee Cake

Filling
1 (21 oz) can peach pie filling
1 (16 oz) can peach slices in light syrup, well-drained

Topping
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick-cooking oats
1/2 cup butter, softened

Coffee Cake
1 cup sugar
1 cup butter, softened
2 eggs, slightly beaten
1 1/4 cups sour cream
1 tbsp vanilla extract
3 cups flour
1 tsp baking powder and baking soda
1/2 tsp salt

Glaze
1 cup confectioners sugar
1 to 2 tbsp milk

Heat oven to 350. Stir together all filling ingredients in medium bowl; set aside. Stir together all topping ingredients in medium bowl until mixture resembles coarse crumbs; set aside.

Combine sugar and 1 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs, sour cream and vanilla extract. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth (1 to 2 minutes).

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. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Meanwhile, stir together confectioners sugar and enough milk in small bowl for desired glazing consistency. Drizzle over cooled coffee cake.