Fresh Peach Coffee Cake Recipe
Ingredients
| Shortening | 3 Tablespoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Warm milk | 1/2 Cup (16 tbs) | |
| Yeast package | 1 | |
| Egg | 1 , beaten | |
| Flour | 3 Cup (16 tbs) | |
| Fresh ripe peaches, peeled | ||
| Margarine | 1/4 Cup (16 tbs), melted | |
| Cinnamon | 1 Teaspoon | |
Directions
Combine shortening, 3 tablespoons sugar, salt, milk and 1/2 cup warm water.
Add yeast and egg; mix thoroughly.
Add flour; mix until blended well.
Let rise until doubled in bulk.
Divide dough into 3 parts; pat into greased 9-inch cake pans, pressing dough down in each pan.
Let rise for 1 hour or until doubled in bulk.
Quarter enough peaches to cover cakes; place on cakes.
Drizzle margarine over cakes.
Mix remaining sugar and cinnamon; sprinkle over tops.
Bake at 375 degrees for 40 minutes.
Add yeast and egg; mix thoroughly.
Add flour; mix until blended well.
Let rise until doubled in bulk.
Divide dough into 3 parts; pat into greased 9-inch cake pans, pressing dough down in each pan.
Let rise for 1 hour or until doubled in bulk.
Quarter enough peaches to cover cakes; place on cakes.
Drizzle margarine over cakes.
Mix remaining sugar and cinnamon; sprinkle over tops.
Bake at 375 degrees for 40 minutes.
Chef
