Southern peach coffee cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | pack | Yeast |
| 2 | tablespoons | Butter; softened |
| ½ | cup | Hot water |
| 1 | Egg; room temp | |
| 1½ | teaspoon | Vanilla |
| ¼ | cup | Brown sugar |
| 1 | tablespoon | Butterscotch pudding; dry |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 2 | tablespoons | Butter |
| 2 | cups | Peaches; (or 1 big, draine |
| ½ | cup | Powdered sugar |
| 2 | teaspoons | Milk |
| ¼ | teaspoon | Vanilla; (again. this is fo |
Directions
I have a great recipe for a Southern Peach Coffee Cake *** (NRXS76A) It calls for 2 cups of sliced peaches. I am searching for a good Southern Peach PIE or Cobbler recipe because I have a lot of peaches right now! Here is the recipe for the coffee cake: OK> In mixer bowl, combine ½ cup of the flour, sugar, salt and yeast. Add softened butter and water to dry ingredients; beat 2 minutes at medium speed. Add egg, vanilla and another ½ cup of flour. Beat at high speed 2 minutes. By hand, stir in ¾ cup flour to make a stiff batter. Spread in greased 9" square pan. Combine remaining ¼ cup flour, brown sugar, butterscotch mix, cinnamon, and nutmeg. Cut in 2 T. butter until crumbly. Sprinkle over cake. Arrange peach slices on top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 400 for 25 minutes. Cool in pan 10 minutes, remove and cool on wire rack. Drizzle top with glaze make with powdered sugar, milk and ¼ tsp vanilla. Makes one cake, but I like to say it actually FEEDS one...ME!!!! FROM: JANET MEYER (NRXS76A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini