Georgia Peach Coffee Cake Recipe
Ingredients
| Dry yeast package | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs), scalded | |
| Salt | 2 Teaspoon | |
| Eggs | 3 | |
| Flour | 5 1/2 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Peach preserves | 1 Cup (16 tbs) | |
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Vanilla | 1 Teaspoon | |
| Cold milk | 3 Teaspoon |
Directions
Dissolve the yeast in warm water.
Combine 1/2 cup sugar, 1/2 cup butter, scalded milk and salt in a bowl and stir until butter is melted.
Cool to lukewarm.
Blend in eggs and yeast.
Add enough flour to form a stiff dough, then knead on a floured surface for 3 to 5 minutes or until smooth.
Place in a greased bowl and cover.
Let rise in a warm place for 1 hour and 30 minutes.
Combine remaining sugar, cinnamon and pecans.
Divide the dough in half and roll out each half on a floured board to 20 x 10-inch rectangle.
Spread with remaining softened butter.
Spread 1/4 cup preserves on each half and sprinkle each half with cinnamon mixture.
Roll from 20-inch sides as for jelly roll and seal edges and ends.
Form into loops and place on a baking sheet.
Cut down center of loops 1/3 of the way through and within 2 inches of ends.
Let rise in a warm place for 30 minutes.
Spoon 1/4 cup preserves down center of each loop.
Bake at 350 degrees for 20 to 25 minutes.
Combine remaining ingredients and spread over coffee cakes.
Combine 1/2 cup sugar, 1/2 cup butter, scalded milk and salt in a bowl and stir until butter is melted.
Cool to lukewarm.
Blend in eggs and yeast.
Add enough flour to form a stiff dough, then knead on a floured surface for 3 to 5 minutes or until smooth.
Place in a greased bowl and cover.
Let rise in a warm place for 1 hour and 30 minutes.
Combine remaining sugar, cinnamon and pecans.
Divide the dough in half and roll out each half on a floured board to 20 x 10-inch rectangle.
Spread with remaining softened butter.
Spread 1/4 cup preserves on each half and sprinkle each half with cinnamon mixture.
Roll from 20-inch sides as for jelly roll and seal edges and ends.
Form into loops and place on a baking sheet.
Cut down center of loops 1/3 of the way through and within 2 inches of ends.
Let rise in a warm place for 30 minutes.
Spoon 1/4 cup preserves down center of each loop.
Bake at 350 degrees for 20 to 25 minutes.
Combine remaining ingredients and spread over coffee cakes.
Chef
