Peach Cobbler Cake W Butter Rum Glaze Food

5 LAYER PEACH COBBLER COFFEE CAKE!

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.

PEACH BRANDY POUND CAKE

Steps:

• For Cake: Preheat oven to 325 degrees.
• Cream butter and sugar together,add eggs 1 at a time.
• Mix flour and salt and add alternately with sour cream.
• Stir in flavorings and brandy.
• Pour into a greased and floured Bundt pan.
• Bake 1 to 1-1/2 hours or until tests done.
• Cool cake in pan for 15 minutes, then remove to cool completely.
• Drizzle Glaze atop cake, if desired.
• For Glaze: Mix powdered sugar and brandy together and drizzle over cake.