Peach Cobbler Coffee Cake

     When I saw this recipe from Land O' Lakes I knew it was right up my alley.  The top layer of this buttery, rich coffee cake is a peach cobbler.  Needless to say, any recipe using three sticks of butter is bound to be good.  Bake it in your 12 inch dutch oven and you really have to use parchment paper, it would be very difficult to remove otherwise.  It does take a good 50 minutes to bake, with so many layers you have to make sure the center is completely cooked without burning the top.  I started out with 12 coals in a ring around the bottom and covered the lid with 20-22 coals.  As the cake baked I ended up moving the coals to a ring around the outside of the lid.  With all that butter in the topping it began to brown quickly.  I tried a new trick and put a square of aluminum foil over the topping after it browned and it worked like a charm.  It prevented the top from burning while the rest of the cake finished cooking. Let it cool in your oven for at least 30 minutes before removing so it won't crumble.  I couldn't find peach filling at my grocery store and substituted cherry instead, it was scrumptious.  Start the day off with a bang with this sweet, rich cake and enjoy your holiday!

Peach Cobbler Coffee Cake
Filling
1 (21-ounce) can peach pie filling, can substitute your favorite 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 (1 stick) butter, softened
Coffee Cake
1 cup sugar
1 cup (2 sticks) butter, softened
2 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

     Lightly oil or spray a 12 inch dutch oven; line with parchment paper.
     Combine all topping ingredients in medium bowl until mixture resembles coarse crumbs; set aside.
     Combine sugar and 1 cup butter in large 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 flour, baking powder, baking soda and salt.  Continue beating, scraping bowl often, until smooth.
     Spread half of batter into prepared dutch oven.  Spread peach filling over batter.  Drop spoonfuls of remaining batter over filling (do not spread).  Sprinkle with topping.  Bake for 50 to 55 minutes at 350 degrees or until tester comes out clean in center of cake.  Cool for 30 minutes in oven before removing. 
     Meanwhile, stir together powdered sugar and enough milk in small bowl for desired glazing consistency.  Drizzle over cooled coffee cake.

Cake batter covered with a cherry, peach crisp

Bake for at least 50 minutes or until tester comes out clean

Glaze when completely cool

Buttery cake with crisp, sugary topping, yum