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5 Layer Peach Cobbler Coffee Cake!

1 (21 ounce) can peach pie filling
1 (16 ounce) can peaches in light syrup, well-drained
1 cup firmly packed brown sugar
1 cup all-purpose flour
12 cup quick oats
12 cup butter, softened
1 cup sugar
1 cup butter, softened
2 eggs, slightly beaten
1 14 cups sour cream
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
12 teaspoon salt
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 and set aside for now. Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside. Combine the sugar and 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 and vanilla extract. Continue beating, scraping bowl often, until well mixed (1 or 2 minutes). Add all the remaining coffee cake ingredients. Continue beating and 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 and enough milk in small bowl for glazing consistency. Drizzle over the cooled coffee cake.

Source: www.food.com