Peach Cobbler Coffee Cake Recipe

Name: Peach Cobbler Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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

Servings: persons

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 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

1
Heat oven to 350F.
2
Combine all filling ingredients in bowl; set aside.
3
Combine all topping ingredients in another bowl until mixture resembles coarse crumbs; set aside.
4
Combine sugar and 1 cup butter in another bowl.
5
Beat at medium speed, scraping bowl often, until creamy.
6
Add eggs, sour cream and vanilla.
7
Continue beating, scraping bowl often, until well mixed.
8
Add all remaining coffee cake ingredients.
9
Continue beating, scraping bowl often, until smooth.
10
Spread half of batter into greased 13x9-inch baking pan.
11
Spread peach filling over batter.
12
Drop spoonfuls of remaining batter over filling (do not spread).
13
Sprinkle with topping.
14
Bake 60-70 minutes or until toothpick inserted in center comes out clean.
15
Cool 15 minutes.
16
Stir together powdered sugar and enough milk in bowl for desired glazing consistency.
17
Drizzle over cooled coffee cake.
18
*Substitute 1 (21-ounce) can your favorite flavor pie filling.

1853

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Peach Cobbler Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Cobbler Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions