Ingredients
1 cup butter, softened1 cup sugar2 large eggs3 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1-1/4 cups sour cream1 can (21 ounces) peach pie filling1 can (15-1/4 ounces) sliced peaches, drainedTOPPING:1 cup packed brown sugar1 cup all-purpose flour1/2 cup quick-cooking oats1/4 teaspoon ground cinnamon1/2 cup cold butter, cubedGLAZE:1 cup confectioners’ sugar1 to 2 tablespoons 2% milk
Preparation
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.
