german peach coffee cake
(1 rating)
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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(1 rating)
yield
16 pieces
prep time
3 Hr
cook time
25 Min
Ingredients For german peach coffee cake
- YEAST DOUGH:
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1 Tbspactive dry yeast
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1 Tbspsugar
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1/2 cwarm water (110° to 115°)
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1/3 cshortening, melted and cooled to lukewarm
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1/2 csugar
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1egg, beaten
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3 1/2-4cups all-purpose flour, divided
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1/2 cwarm milk (80°-90°
- TOPPING:
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1 cflour
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1/2 cpacked brown sugar
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1/2 csugar
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1/4 cshortening
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2 tspvanilla
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1pinch of salt
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2 can(15-1/4 ounces each) sliced peaches, drained
How To Make german peach coffee cake
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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.
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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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