Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 3 teaspoons vanilla extract

  5. 3 cups all-purpose flour

  6. 1 teaspoon baking powder

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1-1/4 cups sour cream

  10. 1 can (21 ounces) peach pie filling

  11. 1 can (15-1/4 ounces) sliced peaches, drained TOPPING:

  12. 1 cup packed brown sugar

  13. 1 cup all-purpose flour

  14. 1/2 cup quick-cooking oats

  15. 1/4 teaspoon ground cinnamon

  16. 1/2 cup cold butter, cubed GLAZE:

  17. 1 cup confectioners' sugar

  18. 1 to 2 tablespoons 2% milk

Instructions Jump to Ingredients ↑

  1. 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 confectioner's sugar and enough milk to achieve desired consistency; drizzle over coffee cake. Yield: 12 servings.


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