This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping.
Story Behind the Recipe
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1 (21-ounce) can peach pie filling
1 (15-ounce) can peach slices in light syrup, well-drained
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup Land O Lakes® Butter, softened
1 cup sugar
1 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs, slightly beaten
1 1/4 cups sour cream
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 to 2 tablespoons milk
*Substitute 1 (21-ounce) can your favorite flavor pie filling.
Heat oven to 350°F.
Combine all filling ingredients in bowl; set aside.
Combine all topping ingredients in another bowl until mixture resembles coarse crumbs; set aside.
Combine sugar and 1 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, sour cream and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth.
Spread half of batter into greased 13x9-inch baking 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 inserted in center comes out clean. Cool 15 minutes.
Stir together powdered sugar and enough milk in bowl for desired glazing consistency. Drizzle over cooled coffee cake.
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