Flo's Cakes - Peach Coffee Cake

 

Peach Coffee Cake

1 cup butter, softened

1 ¾ cup sugar

4 eggs

3 cups flour

1 ½ tsp salt

1 ½ tsp baking powder

1 can (21 oz) peach pie filling

Icing:

1 ¼ cups powdered sugar

½ tsp almond extract

3-4 TBSP milk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined.

Spread 3 ¾ cups batter into a greased 15x10x1 baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. Bake at 350˚ for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, combine the icing ingredients. Drizzle over coffee cake. 

 Florence lives in the northwoods of Michigan with her husband and three preschoolers. Her hobbies are writing and baking coffee cakes. A few  months ago she published a book titled My First Deer Hunt. This is a children’s story about the time her husband took their oldest son (then four-years-old) to the woods for his first hunting trip.  Email Flo at foxden @emypeople.net.