Peach Coffee Cake

Peach Coffee Cake

Print Recipe

Yield

16 servings 16 servings

Difficulty

Intermediate Intermediate

Prep Time

0:40 0:40

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

2-1/2 to 3 hours 2-1/2 to 3 hours

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Ingredients

Dough
1/2 cup warm water (100? to 110F)
1 (2-1/4 tsp.) envelope Fleischmann's^® Active Dry Yeast
1/2 cup milk
1/2 cup butter OR margarine
1/4 cup sugar
1 egg
2 egg yolks
1-1/2 teaspoons salt
4 to 4-1/2 cups all purpose flour
Topping:
4 medium ripe peaches (peeled OR unpeeled)
1/2 teaspoon almond extract
2 tablespoons honey
1/2 cup graham cracker crumbs
1/2 cup sugar
1/4 teaspoon ground nutmeg
Icing
1 cup powdered sugar
2 tablespoons milk
1 tablespoon butter OR margarine, softened
1/4 teaspoon pure vanilla extract

Directions

Combine water and yeast in a small bowl and let rest for 5 minutes. Combine milk and butter and heat until warm but butter won't be melted. (100° to 110°F). Pour into a large mixer bowl along with sugar, egg and egg yolks, salt, 2 cups flour and yeast mixture. Beat on low for 2 minutes. Add enough remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free area for about 1 hour or until doubled.
Punch dough down. Press into a greased 14-inch deep dish pizza pan. Cover loosely with greased plastic wrap and let rise 1-1/2 to 2 hours until doubled.
Slice peaches and toss with almond extract. Lightly brush dough with honey, sprinkle with graham cracker crumbs. Arrange peach slices on top. Combine sugar and nutmeg; sprinkle over peaches.
Bake in a preheated 350°F oven for 25 to 30 minutes. Let cool for 30 minutes. Mix all icing ingredients together until smooth; drizzle over cooled coffee cake.

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