GERMAN PEACH COFFEE CAKE

German Peach Coffee Cake image

Provided by Kathie Carr

Time 3h25m

Number Of Ingredients 17

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

Steps:

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.