5 Layer Peach Cobbler Coffee Cake Recipes

PEACH COBBLER COFFEE CAKE

Steps:

• Combine the peaches, sugar, lemon juice and cornstarch in a medium bowl. Set aside.
• Combine the flour, brown sugar, oats, and cinnamon.
• Add the butter, and mix with a pastry blender, a fork, or your fingers until combined. Set aside.
• Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Transfer about half of the batter to the prepared pan, spreading evenly.
• Spoon the peach mixture over the batter, leaving any excess liquid in the bowl.
• Drop the remaining batter over the peaches. Sprinkle the reserved topping over the top.
• Bake 60 to 70 minutes, or until a pick inserted into the center comes out clean.

PEACH COBBLER COFFEE CAKE

Steps:

• Preheat oven to 350°. 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 the batter into a greased 13x9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. , For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.

PEACH COFFEE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

5 LAYER PEACH COBBLER COFFEE CAKE!

Steps:

• 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.

PEACH COBBLER COFFEE CAKE

Steps:

• In a mixing 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 power and soda, and salt; add to creamed mixture alternately with sour cream. Beat until just combined.
• Pour half of batter into a greased 13x9 inch pan. Combine pie filling and peaches: spread over batter. Drop remaining batter by tablespoonfuls over filling.
• Topping: Combine the brown sugar, oats, and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
• Bake at 350 degrees until toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients and drizzle over coffee cake.