Friday, February 12, 2010

Peach Cobbler Breakfast Cake

•1 cup butter, softened
•1 cup sugar
•2 eggs
•3 teaspoons vanilla extract
•3 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1-1/4 cups sour cream
•1 can (21 ounces) peach pie filling
•1 can (15-1/4 ounces) sliced peaches, drained
•1 cup packed brown sugar
•1 cup all-purpose flour
•1/2 cup quick-cooking oats
•1/4 teaspoon ground cinnamon
•1/2 cup cold butter, cubed
•1 cup confectioners' sugar
•1 to 2 tablespoons milk
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. Combine glaze ingredients; drizzle over coffee cake. Yield: 12 servings.

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