This coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping, and a sugar glaze.

I discovered this week that there are a LOT of peach cobbler recipes out there.

Peach Cobbler Coffee Cake Dessert Recipe momspark.net

Oodles of recipes, all about the same. I wanted to try something that gave peach cobbler a bit of a twist, and I knew I found the right recipe when I came across this Peach Cobbler Coffee Cake from Taste of Home.

Easy Peach Cobbler Coffee Cake Dessert Recipe

This coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping, and a basic powdered sugar glaze tops it off. If you wanted to go over the top you could serve it with vanilla ice cream but I thought it was just perfect as is. Enjoy!

Peach Cobbler Coffee Cake Dessert Recipe momspark.net

Peach Cobbler Coffee Cake

This coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping, and a basic powdered sugar glaze tops it off.
5 from 1 vote
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Servings 12 servings

Ingredients
  

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 cups 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 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

Instructions

  • 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.
  • 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.
  • 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° 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.
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