Peach Kuchen

Peach Kuchen

Print Recipe

Yield

1 coffee cake 1 coffee cake

Difficulty

Easy Easy

Prep Time

0:25 0:25

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

1 hour 1 hour

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Ingredients

2-1/2 cups all-purpose flour
1/3 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1/2 teaspoon salt
1/4 cup milk
1/4 cup water
1/2 cup butter or margarine
2 egg large
2 cans (15-ounces each) sliced peaches in heavy syrup, drained
Cinnamon-Nut Topping:
1/4 cup butter
1/2 cup brown sugar
1/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans

Directions

Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water and butter until very warm (120 to 130^°F). Add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into greased 13 x 9 x 2-inch baking pan.
Cinnamon-Nut Topping: Cut butter into brown sugar until crumbly in a medium bowl. Add sugar, flour, ground cinnamon and chopped pecans. Stir until well blended.
Arrange peaches in rows on top of batter. Sprinkle cinnamon-nut topping evenly over peaches. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375^°F for 25 to 30 minutes or until done. Serve warm or cool. Cut into squares to serve.

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