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Georgia Peach Coffee Cake Recipe
|Dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Flour||5 1⁄2 Cup (88 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Peach preserves||1 Cup (16 tbs)|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Cold milk||3 Teaspoon|
Serving size: Complete recipe
Calories 7179 Calories from Fat 2130
% Daily Value*
Total Fat 246 g378.8%
Saturated Fat 102 g510.2%
Trans Fat 0 g
Cholesterol 1010.1 mg
Sodium 4191.8 mg174.7%
Total Carbohydrates 1150 g383.3%
Dietary Fiber 41.1 g164.5%
Sugars 575.9 g
Protein 118 g235.6%
Vitamin A 103.4% Vitamin C 2.9%
Calcium 57.6% Iron 241.5%
*Based on a 2000 Calorie diet
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.