Peach Cobbler Coffee Cake

Filling:
1 (21 ounce) can peach pie filling*
1 (16 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 butter, softened

Coffee Cake :
1 cup sugar
1 cup butter, softened
2 eggs, slightly beaten
1 1/4 cups sour cream
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Glaze:
1 cup confectioners' sugar
1 to 2 tablespoons milk

Heat oven to 350 degrees F.

Stir together all filling ingredients in medium bowl; set aside.

Stir together all topping ingredients in medium bowl until mixture resembles coarse crumbs; set aside.

Combine sugar and 1 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs, sour cream and vanilla extract. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth (1 to 2 minutes).

Spread half of batter into greased 13 x 9-inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping. Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes.

Meanwhile, stir together confectioners' sugar and enough milk in small bowl for desired glazing consistency. Drizzle over cooled coffee cake.

Yield: 15 servings