Sweet Peach Coffeecake

Sweet Peach Coffeecake

Print Recipe

Yield

12 servings

Difficulty

Easy

Prep Time

0:20

Bake Time

25 to 30 minutes

Rise Time

45 to 60 minutes

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Ingredients

Coffee Cake
3 cups fresh peeled and chopped peaches
1/4 cup orange juice
2-1/4 cups all purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1/3 cup sugar
1 teaspoon salt
1/2 cup milk
1/3 cup butter OR margarine
1 egg
Streusel Topping
2/3 cup brown sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter OR margarine, softened
1/4 cup finely chopped Pecans, toasted
Vanilla Glaze
1-1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
3 to 4 tablespoons milk

Directions

Place peaches in a bowl; pour orange juice over and set aside.
Combine 1-1/4 cups flour, undissolved yeast, sugar and salt in mixing bowl. Drain peaches, reserving orange juice. Heat milk, orange juice drained from peaches and butter to very warm (120° to 130°F). Add to flour mixture with egg. Beat on low speed for 30 seconds; increase to medium speed and beat for 2 minutes. Beat in remaining 1 cup flour.
Press dough into greased 13 x 9-inch pan. Top evenly with peaches. Combine brown sugar, flour and cinnamon in bowl. Cut in butter using a pastry blender or two knives until mixture resembles course crumbs. Add pecans; sprinkle over peaches. Cover with plastic wrap sprayed with cooking spray. Let rise in warm draft-free place until doubled, about 45 to 60 minutes.
Bake in preheated 375°F oven for 25 to 30 minutes until golden brown. Cool for 10 minutes.
Combine all Vanilla Glaze ingredients and drizzle over cooled coffee cake.

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