| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Cakes, Fruits, Desserts | 8 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | pk | Yeast |
| 2 | tb | Butter; softened |
| 1/2 | c | Hot water |
| 1 | Egg; room temp | |
| 1 1/2 | ts | Vanilla |
| 1/4 | c | Brown sugar |
| 1 | tb | Butterscotch pudding; dry |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 2 | tb | Butter |
| 2 | c | Peaches; (or 1 big, draine |
| 1/2 | c | Powdered sugar |
| 2 | ts | Milk |
| 1/4 | ts | Vanilla; (again. this is fo |
INSTRUCTIONS
I have a great recipe for a Southern Peach Coffee Cake *** (NRXS76A) It calls for 2 cups of sliced peaches. I am searching for a good Southern Peach PIE or Cobbler recipe because I have a lot of peaches right now! Here is the recipe for the coffee cake: OK> In mixer bowl, combine 1/2 cup of the flour, sugar, salt and yeast. Add softened butter and water to dry ingredients; beat 2 minutes at medium speed. Add egg, vanilla and another 1/2 cup of flour. Beat at high speed 2 minutes. By hand, stir in 3/4 cup flour to make a stiff batter. Spread in greased 9" square pan. Combine remaining 1/4 cup flour, brown sugar, butterscotch mix, cinnamon, and nutmeg. Cut in 2 T. butter until crumbly. Sprinkle over cake. Arrange peach slices on top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 400 for 25 minutes. Cool in pan 10 minutes, remove and cool on wire rack. Drizzle top with glaze make with powdered sugar, milk and 1/4 tsp vanilla. Makes one cake, but I like to say it actually FEEDS one...ME!!!! FROM: JANET MEYER (NRXS76A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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