I recently went on a “girls only” long weekend trip with my close friend Mary. We traveled to Charleston, South Carolina to enjoy beautiful scenery, rich history, wonderful food and great shopping. The weather was a bit warm as the thermometer reached at least 98° each day, and on top of that it was very humid. But, a little warm weather didn’t bother us one bit. We explored the charming town of Charleston, visited a nearby plantation and made a day trip to Savannah, Georgia. On our drive to and from Savannah we kept seeing signs for roadside stands selling fresh peaches. Although we didn’t stop to purchase any, peaches have been on my mind.
Once I was back home I started to think about the Minnesota State Fair. “The Great Minnesota Get-Together” runs every year from late August through Labor Day. We never miss a year as it is one of my family’s favorite end-of-the summer activities.
So I’m guessing you’re wondering what peaches and the state fair have in common. Well, it’s Peach Cobbler Coffee Cake! Sometimes my mind works in strange ways. The more I thought about peaches and the up coming state fair the more I knew there was a recipe making it’s way to the forefront. And, sure enough, I remembered our Peach Cobbler Coffee Cake which stars peaches and is a state fair winning recipe! Yep, the old noggin put it all together and came up with a delicious breakfast or coffee time treat.
Although this recipe doesn’t use fresh peaches (save those for eating just as they are) it does create a moist flavorful coffee cake with a wonderful peach taste.
To get started heat the oven to 350°F. In a medium bowl stir together the peach pie filling and peach slices to make the filling. Set this mixture aside.
In another medium bowl stir together all the topping ingredients (brown sugar, flour, oats and butter) until the mixture resembles coarse crumbs. Set this mixture aside too.
It’s now time to make the coffee cake. In a large bowl combine the sugar and butter.
Beat at medium speed, scraping the bowl often, until creamy.
Add the eggs, sour cream and vanilla.
Continue beating, scraping the bowl often, until well mixed.
Add all the remaining coffee cake ingredients (flour, baking powder, baking soda and salt).
Continue beating, scraping the bowl often, until smooth.
Spread half of the batter into a greased 13x9-inch baking pan.
Spread the peach filling over the batter in the pan.
Now drop spoonfuls of the remaining batter over the filling, but do not spread the batter.
Sprinkle with the topping mixture.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Cool 15 minutes.
While the coffee cake is cooling, in a small bowl stir together the powdered sugar and enough milk to make a glaze. The glaze should be fairly thin but still have some thickness to it so it slowly runs off a spoon.
Drizzle the glaze over the slightly cooled coffee cake.
Go ahead and have a piece while it’s still warm, I did!
I’ve decided that peaches and state fairs go together really well.
What do you think? Let me know by sending me a comment, and please rate and review Peach Cobbler Coffee Cake.
Summer isn't over yet...come back for one more grilled recipe using garden tomatoes.
Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz™ Blog.