Ingredients:
1 cup butter, softened
1 3/4 cups sugar
4 eggs
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 (21 ounce) cans peach pie filling
1 1/4 cups confectioners’ sugar
1/2 teaspoon almond extract
3 -4 tablespoons milk
Directions:
In a large mixing 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 of batter into a greased 15 x 10 baking pan.
Carefully spoon pie filling to within 1″ of edges.
Spoon remaining batter over filling.
Bake at 350F for 20 to 25 minutes or until a toothpick inserted near center comes out clean (cover loosely with foil if edges brown to quickly).
Cool on a wire rack.
In a small bowl, combine the icing ingredients. Drizzle over coffee cake.
Servings: 16
Time preparation: 15 min.
Time total: 40 min.