Ingredientes para 5 Layer Peach Cobbler Coffee Cake
- Not used in recipe; recipe creates filling from scratch.
- 6 cups sliced peaches
- 1 cup packed brown sugar
- 4 cups all-purpose flour (plus extra for greasing pan)
- 1/2 cup rolled oats
- 1 1/2 cups (3 sticks) butter
- 2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup powdered sugar
- enough milk (for glaze)
- 1 1/2 teaspoons cinnamon
- 2 tablespoons cornstarch
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 5 Layer Peach Cobbler Coffee Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer 5 Layer Peach Cobbler Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan.
- In a medium bowl, combine 6 cups sliced peaches, 1/2 cup packed brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cornstarch. Set aside.
- In another medium bowl, combine 1 cup flour, 1/2 cup packed brown sugar, 1/2 cup rolled oats, 1/2 teaspoon cinnamon, and 1/2 cup (1 stick) cold butter. Cut in butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 cups granulated sugar until light and fluffy.
- Beat in 3 large eggs, one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 3 cups flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour half of the batter into the prepared pan and spread evenly.
- Spread the peach filling over the batter.
- Drop spoonfuls of the remaining batter over the filling.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool for 15 minutes before glazing.
- In a small bowl, whisk together 1/4 cup powdered sugar with enough milk to achieve desired glazing consistency.
- Drizzle glaze over the cooled coffee cake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
151g
Fat
66g
Carbs
21g
