5 Layer Peach Cobbler Coffee Cake Recipe

Ingredients for 5 Layer Peach Cobbler Coffee Cake

• Peach Pie Filling
• Peaches In Light Syrup
• 1/2 cup packed light brown sugar
• All Purpose Flour
• Quick Oats
• 1 cup (2 sticks) unsalted butter, softened
• 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
• Milk (as needed for glaze consistency)

How to Make 5 Layer Peach Cobbler Coffee Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan.
2. In a medium bowl, combine 6 cups sliced peaches, 1/2 cup packed brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cornstarch. Set aside.
3. 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.
4. In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 cups granulated sugar until light and fluffy.
5. Beat in 3 large eggs, one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract. Mix well.
6. In a separate bowl, whisk together 3 cups flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
8. Pour half of the batter into the prepared pan and spread evenly.
9. Spread the peach filling over the batter.
10. Drop spoonfuls of the remaining batter over the filling.
11. Sprinkle the crumble topping evenly over the batter.
12. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let cool for 15 minutes before glazing.
14. In a small bowl, whisk together 1/4 cup powdered sugar with enough milk to achieve desired glazing consistency.
15. Drizzle glaze over the cooled coffee cake.