This recipe I pulled off of Pinterest the other day because the title intrigued me. It is kind of a cross between a peach streusel pie and a coffee cake which I served for breakfast. I think you could get away with either one. Serve for dessert and if there are any leftovers, have it with your coffee, tea or juice in the morning. I think I will be serving this coffee cake this year for the morning of Thanksgiving.
Peach Cobbler Coffee Cake – Serves 8
1 C butter, softened, 1 C sugar, 2 eggs, 3 tsp. vanilla, 3 C flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 1/4 C sour cream, and 1 Can peach pie filling.
Topping- 1 C brown sugar, 1 c flour, 1/2 C quick oats, 1/4 tsp. cinnamon, and 1/2 C cold butter, cubed
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla. Combine flour, baking powder, baking soda and salt. Add to cream mixture alternately with sour cream. Beat until combined.
Pour half of the batter into a greased pie pan. Spread Pie filling over batter and then add more batter over peaches.
For your topping, combine brown sugar, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake 350 degrees for 70 minutes. Cool completely.
I served this with Oshkosh’s local Becks fresh bacon and breakfast lasagna
( guest favorite) that was a posted in a previous recipe.