Peach Coffee Cake

Peach Coffee Cake

1 cup butter, softened

1-3/4 cups sugar

4 eggs

3 cups all-purpose flour

1-1/2 teaspoons salt

1-1/2 teaspoons baking powder

1 can (21 ounces) peach pie filling

ICING:

1-1/4 cups confectioners' sugar

1/2 teaspoon almond extract

3 to 4 tablespoons milk

In a large bowl, cream butter and sugar 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 3-3/4 cups batter into a greased 15-in. x 10-in. x 1-in.

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 (cover loosely with foil if edges brown

too quickly). Cool on a wire rack.

In a small bowl, combine the confectioners' sugar, extract and enough 

milk to achieve desired consistency. Drizzle over warm coffee cake.

Yield: 16-20 servings.

Excellent!  6/19/2005

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue