Fresh Peach Coffee Cake
|Sugar||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Warm milk||1⁄2 Cup (8 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Egg||1 , beaten|
|Flour||3 Cup (48 tbs)|
|Ripe peaches||4 , peeled (Fresh)|
|Margarine||1⁄4 Cup (4 tbs), melted|
Combine shortening, 3 tablespoons sugar, salt, milk and 1/2 cup warm water.
Add yeast and egg; mix thoroughly.
Add flour; mix until blended well.
Let rise until doubled in bulk.
Divide dough into 3 parts; pat into greased 9-inch cake pans, pressing dough down in each pan.
Let rise for 1 hour or until doubled in bulk.
Quarter enough peaches to cover cakes; place on cakes.
Drizzle margarine over cakes.
Mix remaining sugar and cinnamon; sprinkle over tops.
Bake at 375 degrees for 40 minutes.