Name: Bake-And-Take Peach Coffeecake
Ingredients: 4 c Flour; 2 c Sugar; 2 lg Eggs; 4 ts Baking powder; 1/2 c Butter or margarine; 4 tb Milk or cream; 3 lb Sliced peaches; 1 1/2 c Flour; 1/2 c Butter or margarine; 1 c Sugar

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		All newly t, Breakfast, Dessert	1	Servings

INGREDIENTS

4	c	Flour
2	c	Sugar
2	lg	Eggs
4	ts	Baking powder
1/2	c	Butter or margarine
4	tb	Milk or cream
3	lb	Sliced peaches
1 1/2	c	Flour
1/2	c	Butter or margarine
1	c	Sugar

INSTRUCTIONS

TOPPING
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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