Ingredients
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1 cup sugar
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1 (21 ounce) can peach pie filling
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1 (16 ounce) can peaches in light syrup, well-drained
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1 cup firmly packed brown sugar
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1 cup all-purpose flour
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1/2 cup quick oats
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1/2 cup butter, softened
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1 cup butter, softened
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2 eggs, slightly beaten
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1 1/4 cups sour cream
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
Instructions
- 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.