german peach coffee cake
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.
prep time
3 Hr
cook time
25 Min
method
---
yield
16 pieces
Ingredients
- YEAST DOUGH:
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1/2 cup warm water (110° to 115°)
- 1/3 cup shortening, melted and cooled to lukewarm
- 1/2 cup sugar
- 1 - egg, beaten
- 3 1/2-4 - cups all-purpose flour, divided
- 1/2 cup warm milk (80°-90°
- TOPPING:
- 1 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup shortening
- 2 teaspoons vanilla
- 1 - pinch of salt
- 2 cans (15-1/4 ounces each) sliced peaches, drained
How To Make german peach coffee cake
-
Step 1For 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.
-
Step 2Punch 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.
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Sweet Breads
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