Peach Coffee Cake

My sister-in-law, Bonnie, gave me this recipe – it's her family’s favorite coffee-time dessert. She usually makes a version of this with cherry pie filling that is delicious; I had to try it with peach filling.  I was making mine to carry, so I made it in a disposable pan I could leave behind.
She doesn't frost the cake, just dusts it with powdered sugar – that is enough. I added the nutmeg and cinnamon to the peach filling, it wasn’t necessary with the cherry filling. Myrna suggests adding a tablespoon or 2 of lemon juice too.  I used a tablespoon-size scoop to plop the dough on top. Bonnie says don’t double the filling amount – it stays too doughy.

Peach Coffee Cake
1 Cup Butter
1 3/4 Cups Sugar
1 1/2 Teaspoons Baking Powder
3 Cups Flour, All-purpose
4 Large Eggs
1 Teaspoon Vanilla Extract
1 (21 ounce Can) Peach Pie Filling -- or cherry or apple or a pint of home canned filling
1-2 tablespoons lemon juice
Dash Nutmeg
Dash Cinnamon
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add vanilla, baking powder, flour. Put 2/3 of batter in a half sheet (13 x 9") pan. Mix lemon juice into pie filling and spread pie filling over batter. Sprinkle with cinnamon and nutmeg. Then drop remaining dough on top, dropping by teaspoonfuls (don't spread) over the top of pie mix.
Bake at 350° for 45 minutes. Frost with powdered sugar icing while still warm. if desired. Freezes well.