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Georgia Peach Coffee Cake

  Dry yeast 2 Tablespoon (2 Packages)
  Warm water 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Salt 2 Teaspoon
  Eggs 3
  Flour 5 1⁄2 Cup (88 tbs)
  Cinnamon 2 Teaspoon
  Chopped pecans 1 Cup (16 tbs)
  Peach preserves 1 Cup (16 tbs)
  Sifted powdered sugar 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Cold milk 3 Teaspoon

Dissolve the yeast in warm water.
Combine 1/2 cup sugar, 1/2 cup butter, scalded milk and salt in a bowl and stir until butter is melted.
Cool to lukewarm.
Blend in eggs and yeast.
Add enough flour to form a stiff dough, then knead on a floured surface for 3 to 5 minutes or until smooth.
Place in a greased bowl and cover.
Let rise in a warm place for 1 hour and 30 minutes.
Combine remaining sugar, cinnamon and pecans.
Divide the dough in half and roll out each half on a floured board to 20 x 10-inch rectangle.
Spread with remaining softened butter.
Spread 1/4 cup preserves on each half and sprinkle each half with cinnamon mixture.
Roll from 20-inch sides as for jelly roll and seal edges and ends.
Form into loops and place on a baking sheet.
Cut down center of loops 1/3 of the way through and within 2 inches of ends.
Let rise in a warm place for 30 minutes.
Spoon 1/4 cup preserves down center of each loop.
Bake at 350 degrees for 20 to 25 minutes.
Combine remaining ingredients and spread over coffee cakes.

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Georgia Peach Coffee Cake Recipe