Bake-and-take Peach Coffeecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | All newly t, Breakfast, Dessert | 1 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 2 | c | Sugar |
| 2 | Eggs | |
| 4 | t | Baking powder |
| 1/2 | c | Butter or margarine |
| 4 | T | Milk or cream |
| 3 | lb | Sliced peaches |
| 1 1/2 | c | Flour |
| 1/2 | c | Butter or margarine |
| 1 | c | Sugar |
INSTRUCTIONS
Mix together flour, sugar, eggs, baking powder, butter and milk with hands to make a smooth dough. If dough does not stick together, add 1-3 tablespoons more milk. Put three quarters of the dough mixture into a greased 12x18 inch edged cookie sheet or jelly roll pan. Roll with rolling pin or press with hands to cover entire pan including edges. Cover dough with peaches and sprinkle with a little sugar. To make topping, combine flour, butter and sugar into a crumb mixture. Sprinkle over dough. Roll rest of dough into strips and cover peaches with a lattice top. (I have put the crumbs on the peaches and also the strips over the peaches and then the crumbs. I also added a little almond flavoring to the peaches.) Bake at 350 for 40-50 minutes. Recipe by: Quick n Easy June 1997 Posted to MC-Recipe Digest V1 #644 by L979@aol.com on Jun 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 7170
Calories From Fat: 1802
Total Fat: 204.4g
Cholesterol: 407.3mg
Sodium: 3717.6mg
Potassium: 3602.2mg
Carbohydrates: 1265.5g
Fiber: 39.2g
Sugar: 715.2g
Protein: 98.1g