In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Pour half of the batter into a Pam sprayed 13 x 9 inch baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake.
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