5 Layer Peach Cobbler Coffee Cake!

Submitted by OceanIvy

"Quick! Add this to your cookbook! Don't let this one get away! heh.. I found this a while back and it spoke to me. It really is a perfect recipe! I hope you will give it a try! 8)"

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Yields: 1 cobbler cake
• Serves: 16

ingredients

• Filling Ingredients

• 1 (21 ounce) can peach pie filling
• 1 (16 ounce) 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

directions

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

Reviews

[emty9495]

Made two pans of this because I over did it in Michigan and bought an entire bushel of peaches! The only thing I added to the already great recipe was chopped pecans in the topping and maple syrup to the drizzle. Yummmmmmm! Thanks Ocean Ivy for helping to put a dent in my dozens of golden gems.

 

[chef Yasoda]

It came out wonderful. I made it with fresh peaches.

 

[hotdishmama]

I made this in an 11 x14 pan and it was nearly overflowing; I can't see how it would fit in a 9x13 pan! After 1 hour it was still gooey on top so I baked another 10 minutes. By then the bottom and edges were very dark brown and tough. The flavor was good, not too sweet, but I I don't know how to get it baked all the way through without the leathery bottom.

 

[respcarol_7053657]

This was the BEST kitchen smelled wonderfull cake gone in 1 day I also used a big can of peaches cant have to many Will make over and over

 

[careybenton]

Wow this recipe is AMAZING!! I originally got it from the Richmond Times Dispatch "Linda's Peach Cobbler Coffeecake" and made this for coworkers at my Boss's request. I agree with the reviewer that it could use a 30 oz can of peaches...and while I was making the dough I felt it was too thick, but it turns out sort of pound-cakey and DELISH.