| 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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