| Southern Peach Coffee Cake
2 cups of flour
1/4 cup of sugar
1/2 teaspoon of salt
1 package of yeast
2 tablespoons of butter; softened
1/2 cup of hot water
1 Egg; room temp
1 1/2 teaspoons of vanilla
1/4 cup of brown sugar
1 tablespoon of butterscotch pudding; dry
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 tablespoons of butter
2 cups of peaches
1/2 cup of powdered sugar
2 teaspoons of milk
1/4 teaspoon of vanilla |
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In mixer bowl, combine 1/2 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 1/2 cup of flour. Beat at high speed 2 minutes. By hand, stir in 3/4 cup flour to make a stiff batter. Spread in greased 9" square pan. Combine remaining 1/4 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 400ºF. for 25 minutes. Cool in pan 10 minutes, remove and cool on wire rack. Drizzle top with glaze make with powdered sugar, milk and 1/4 tsp vanilla. FROM: JANET MEYER (NRXS76A) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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