Recipe: Peach Cobbler Coffee Cake (using oats, canned peaches and peach pie filling)

PEACH COBBLER COFFEE CAKE

"This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping."

FOR THE FILLING:
1 (21-ounce) can peach pie filling*
1 (16-ounce) can peach slices in light syrup, well-drained
FOR THE TOPPING:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup LAND O LAKES Butter, softened
FOR THE COFFEE CAKE:
1 cup sugar
1 cup LAND O LAKES Butter, softened
2 eggs, slightly beaten
1 1/4 cups LAND O LAKES Sour Cream
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FOR THE GLAZE:
1 cup powdered sugar
1 to 2 tablespoons milk

Heat oven to 350 degrees F. Grease a 13x9-inch baking pan.

PREPARE THE FILLING:
Stir together all filling ingredients in medium bowl; set aside.

PREPARE THE TOPPING:
Stir together all topping ingredients in medium bowl until mixture resembles coarse crumbs; set aside.

PREPARE THE COFFEE CAKE:
Combine sugar and 1 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).

Add eggs, sour cream and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).

Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth (1 to 2 minutes).

Spread half of batter into greased 13x9-inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping.

Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

TO PREPARE THE GLAZE:
Meanwhile, stir together powdered sugar and enough milk in small bowl for desired glazing consistency. Drizzle over cooled coffee cake.

*Substitute 1 (21-ounce) can your favorite flavor pie filling.

Makes 1 (13x9-inch) cake, 15 servings
Source: Land O'Lakes