5 Layer Peach Cobbler Coffee Cake Recipes

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PEACH COBBLER COFFEE CAKE



Peach Cobbler Coffee Cake image

This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping.

Provided by Land O'Lakes

Categories     Coffee Cake     Peach     Fruit     Breakfast and Brunch

Yield 15 servings

Number Of Ingredients 21

Filling
1 (21-ounce) can peach pie filling *
1 (15-ounce) can peach slices in light syrup, well-drained
Topping
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
Coffee Cake
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
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk

Steps:

  • 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.

Nutrition Facts : Calories 530 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 440 milligrams, Carbohydrate 80 grams, Fiber 2 grams, Sugar grams, Protein 6 grams

PEACH COBBLER COFFEE CAKE



Peach Cobbler Coffee Cake image

"Absolutely delicious," is how our Taste Testers described this comforting coffee cake that features peaches and a delectable frosting. Serve it warm for an extra-special treat. -Virginia M Krites, Cridersville, Ohio

Provided by Taste of Home

Time 1h35m

Yield 12 servings.

Number Of Ingredients 20

1 cup butter, softened
1 cup sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups sour cream
1 can (21 ounces) peach pie filling
1 can (15-1/4 ounces) sliced peaches, drained
TOPPING:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

  • 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.

Nutrition Facts : Calories 666 calories, Fat 28g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 95g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.

PEACH COBBLER COFFEE CAKE RECIPE - (4.5/5)



Peach Cobbler Coffee Cake Recipe - (4.5/5) image

Provided by Mary Anne Daino

Number Of Ingredients 20

TOPPING:
1 cup butter, softened
1 cup sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups sour cream
1 can (21 ounces) peach pie filling
1 can (15-1/4 ounces) sliced peaches, drained
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

  • 1. 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. 2. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. 3. For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. 4. Bake at 350° for 70-75 minutes or until a toothpick inserted near 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.

5 LAYER PEACH COBBLER COFFEE CAKE!



5 Layer Peach Cobbler Coffee Cake! image

Quick! Add this to your cookbook! Don't let this one get away! heh.. I found this a while back and it spoke to me. It really is a perfect recipe! I hope you will give it a try! 8)

Provided by OceanIvy

Categories     Breads

Time 1h20m

Yield 1 cobbler cake, 16 serving(s)

Number Of Ingredients 17

1 (21 ounce) can peach pie filling
1 (16 ounce) can peaches in light syrup, well-drained
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter, softened
1 cup sugar
1 cup butter, softened
2 eggs, slightly beaten
1 1/4 cups sour cream
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 -2 tablespoon milk

Steps:

  • Preheat oven to 350°; grease a 13x9-inch baking pan.
  • Stir together all filling ingredients in medium bowl and set aside for now.
  • Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside.
  • Combine the sugar and 1 cup butter in a large mixer bowl.
  • Beat at medium speed, scraping bowl often, until creamy (2-3 minutes).
  • Add eggs, the sour cream and vanilla extract.
  • Continue beating, scraping bowl often, until well mixed (1 or 2 minutes).
  • Add all the remaining coffee cake ingredients.
  • Continue beating and scraping the bowl often, until smooth (1-2 minutes).
  • Spread half the batter into 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 in center comes out clean.
  • Cool 15 minutes.
  • Stir together powdered sugar and enough milk in small bowl for glazing consistency.
  • Drizzle over the cooled coffee cake.

Nutrition Facts : Calories 467.8, Fat 21.9, SaturatedFat 13.3, Cholesterol 78.5, Sodium 356.1, Carbohydrate 64, Fiber 1.5, Sugar 37.8, Protein 5.1

PEACH COBBLER COFFEE CAKE



Peach Cobbler Coffee Cake image

If you're looking for a fun way to use up a few ripe, summer peaches and you happen to enjoy having cake for breakfast, this recipe is for you. Fresh peach slices are simmered on the stovetop with brown sugar and cinnamon to form a gooey peach cobbler-inspired filling that you'll layer into rich sour cream coffee cake batter. The cake is then capped with an iconic cinnamon-sugar pecan crumble topping before baking into a coffee cake that's too good not to share. And you'll have plenty to go around, as this decadently dense, moist 9x13-inch coffee cake is perfect for a crowd.

Provided by Darcy Lenz

Categories     Coffee Cake

Time 2h30m

Yield 20

Number Of Ingredients 20

1 cup all-purpose flour
1 cup finely chopped pecans
½ cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cut into pieces and softened
4 medium (blank)s peaches, peeled and thinly sliced
1 cup brown sugar, divided
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup unsalted butter, softened
1 tablespoon vanilla extract
1 teaspoon salt
3 large eggs, at room temperature
4 cups all-purpose flour
2 ½ teaspoons baking powder
1 ¼ cups buttermilk
¾ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
  • Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
  • Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
  • Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
  • Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
  • Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
  • Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
  • Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 64.8 g, Cholesterol 62.8 mg, Fat 18.8 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 244.6 mg, Sugar 39.1 g

PEACH COFFEE CAKE



Peach Coffee Cake image

This recipe has been a family favorite for many years. I especially like making it for Christmas.-Barbara Gerriets, Emporia, Kansas

Provided by Taste of Home

Time 1h

Yield 2 coffee cakes.

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm whole milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
3 large eggs
5 to 5-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1-1/2 cups peach preserves
1 cup chopped pecans
2/3 cup sugar
2 teaspoons ground cinnamon
GLAZE:
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons whole milk

Steps:

  • In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down, Turn onto a lightly floured surface; divide in half. Roll each portion into a 20x10-in. rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top. , Roll up jelly-roll style, starting at a long end. Pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet, curving ends to make a "U" shape. With scissors, make cuts every 1-1/2 in., Cover and let rise in a warm place for 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; drizzle over warm coffee cakes. Cool.

Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 200mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH COFFEE CAKE



Peach Coffee Cake image

Make and share this Peach Coffee Cake recipe from Food.com.

Provided by stephanief

Categories     Breads

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1 cup brown sugar
3/4 cup pecans
1/4 cup firm butter
3 eggs
1 1/2 cups sour cream
1 (29 ounce) can peaches, drained

Steps:

  • Grease & flour 9x13 pan.
  • Mix 2/3 cup cake mix with sugar, nuts and butter until crumbly.
  • Beat eggs and blend in sour cream and remaining cake mix, batter will be slightly lumpy.
  • Spread 1/2 batter in pan, sprinkle top with 1/2 sugar mixture. Spoon on peaches, spoon on rest of batter and top with rest of sugar mixture.
  • Bake 350 for 30 to 40 minutes.

Nutrition Facts : Calories 1304.3, Fat 62.1, SaturatedFat 21.9, Cholesterol 217.4, Sodium 1078.6, Carbohydrate 179, Fiber 6.5, Sugar 130, Protein 16.1

PEACH COBBLER CAKE RECIPE BY TASTY



Peach Cobbler Cake Recipe by Tasty image

Here's what you need: cinnamon roll, peaches, corn starch, cinnamon, vanilla ice cream, mint leaf

Provided by Hitomi Aihara

Categories     Desserts

Yield 4 servings

Number Of Ingredients 6

1 can cinnamon roll
3 peaches
1 ½ teaspoons corn starch
1 teaspoon cinnamon
vanilla ice cream, to taste
mint leaf, to taste

Steps:

  • Preheat oven to 350°F (175°C).
  • Separate cinnamon rolls and cut into 1 inch (2 cm) pieces. Place the cinnamon roll pieces into a medium bowl and set aside.
  • Cut each peach into 8-12 wedges. Place in a medium bowl and add cornstarch and cinnamon and mix to coat each peach.
  • In a baking dish place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top. Repeat and add the rest of the ingredients.
  • Drizzle the icing packet from the cinnamon roll tube over the cobbler.
  • Bake for 30 minutes.
  • Serve warm with a scoop of vanilla ice cream and a mint leaf (optional).
  • Enjoy!

Nutrition Facts : Calories 306 calories, Carbohydrate 61 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, Sugar 35 grams

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