PEACH COBBLER COFFEE CAKE
"Absolutely delicious," is how our Taste Testers described this comforting coffee cake that features peaches and a delectable frosting. Serve it warm for an extra-special treat. -Virginia M Krites, Cridersville, Ohio
Provided by Taste of Home
Time 1h35m
Yield 12 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 666 calories, Fat 28g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 95g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.
PEACH COBBLER UPSIDE-DOWN POUND CAKE
I wanted a pound cake and the taste of my peach cobbler so this is what I came up with...
Provided by Ericia
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 14
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
- Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
- Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
- Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
- Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.
Nutrition Facts : Calories 746.1 calories, Carbohydrate 95.3 g, Cholesterol 153.6 mg, Fat 38.3 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 20.5 g, Sodium 278.5 mg, Sugar 73.6 g
PEACH COFFEE CAKE II
This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....
Provided by Cookin_Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g
PEACH COBBLER COFFEE CAKE
Make and share this Peach Cobbler Coffee Cake recipe from Food.com.
Provided by adena mangis
Categories Breads
Time 1h35m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 622.3, Fat 29.6, SaturatedFat 18.1, Cholesterol 107, Sodium 428.8, Carbohydrate 83.4, Fiber 2, Sugar 47.5, Protein 7.3
SOUR CREAM-PEACH COFFEE CAKE
Hey, good lookin', love that kuchen! How 'bout cookin' this peachy li'l dish with me?
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
- Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
- Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.
Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg
PEACH COBBLER COFFEE CAKE RECIPE - (4.5/5)
Provided by Mary Anne Daino
Number Of Ingredients 20
Steps:
- 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. 2. 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. 3. For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. 4. 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 confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.
5 LAYER PEACH COBBLER COFFEE CAKE!
Quick! Add this to your cookbook! Don't let this one get away! heh.. I found this a while back and it spoke to me. It really is a perfect recipe! I hope you will give it a try! 8)
Provided by OceanIvy
Categories Breads
Time 1h20m
Yield 1 cobbler cake, 16 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 467.8, Fat 21.9, SaturatedFat 13.3, Cholesterol 78.5, Sodium 356.1, Carbohydrate 64, Fiber 1.5, Sugar 37.8, Protein 5.1
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