German Peach Coffee Cake

Kathie Carr

By
@kathiecc

This is an old recipe I got when I was in 4-H. It is a rich yeast raised coffee cake that won a blue ribbon at the county fair.

Prep Time includes time for the dough to rise.


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Comments:

Serves:

16 pieces

Prep:

3 Hr

Cook:

25 Min

Ingredients

YEAST DOUGH:

1 Tbsp
active dry yeast
1 Tbsp
sugar
1/2 c
warm water (110° to 115°)
1/3 c
shortening, melted and cooled to lukewarm
1/2 c
sugar
1
egg, beaten
3 1/2-4
cups all-purpose flour, divided
1/2 c
warm milk (80°-90°

TOPPING:

1 c
flour
1/2 c
packed brown sugar
1/2 c
sugar
1/4 c
shortening
2 tsp
vanilla
1
pinch of salt
2 can(s)
(15-1/4 ounces each) sliced peaches, drained

Directions Step-By-Step

1
For yeast dough, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2
Punch dough down. Divide in half and press each half into a greased 11 by 7 inch baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375 for 25-30 minutes or until golden brown. Yield: 2 coffee cakes.

About this Recipe

Course/Dish: Sweet Breads