german peach coffee cake

(1 rating)
Recipe by
Kathie Carr
North Liberty, IN

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.

(1 rating)
yield 16 pieces
prep time 3 Hr
cook time 25 Min

Ingredients For german peach coffee cake

  • 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
    (15-1/4 ounces each) sliced peaches, drained

How To Make german peach coffee cake

  • 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.

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