Peach Cobbler Cake

Delicious and rich, this cake version of peach cobbler will satisfy even the biggest sweet-tooth. The crumb topping is one of the best homemade recipes I have tried, the toasted almonds add nutty and crunchy. Top the whole thing with a powdered sugar glaze and you have layer upon layer of texture, sweetness, and old-fashioned dessert. This recipe takes some time but is definitely worth the effort. You can mix up the pie filling for cherry or blueberry, whatever your favorite is.

Serves: 15
Start-to-Finish:1 hour + 10 minutes
Recipe By: Amber Brunson

Ingredients:

Cake:
1 pkg white cake mix
1 tsp ground cinnamon
1 cup sour cream
3 eggs
1/4 cup water
1 (21-oz) can peach pie filling

Crumb Topping:
1/2 cup chopped almonds, toasted
1 1/4 cups flour
2/3 cup sugar
1/4 tsp salt
3/4 tsp cinnamon
1/2 cup unsalted butter (1 stick), melted and cooled slightly
1/2 tsp vanilla extract
1/4 tsp almond extract

Glaze:
1 cup powdered sugar
1 1/2 TBSP milk

Directions:

1. Heat oven to 350ºF.
2. Grease and flour a 13 x 9-inch pan.
3. Beat first 5 cake ingredients with mixer until well blended. (You can use a whisk but the batter gets very thick and heavy, making it difficult to stir.)
4. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling. (Spread the filling out the best you can, if you have pockets it will be soggy there after it has cooked.)
5. Bake 25 minutes on the center rack.
6. Meanwhile, make the crumb topping:
7. Whisk together the almonds, flour, sugar, salt, and cinnamon.
8. Melt the butter in the microwave.
9. Remove butter from microwave and stir in the vanilla and almond extracts.
10. Gradually drizzle melted butter mixture into the flour mixture while continuously and gently tossing with a fork.
11. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. (If you over mix it will turn into a lump of dough. Stop when you have just about mixed so you don't have to break up the crumbs manually.)
12. Remove cake from oven and sprinkle with crumb topping. Cook another 10 minutes.
13. Cool 10 minutes
14. Mix sugar and milk; drizzle over cake.
15. Cool completely.