Old-Fashioned German Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.' Ingredients:
1 tablespoon active dry yeast |
1 tablespoon sugar |
1/2 cup warm water (110° to 115°) |
1/3 cup shortening |
1/2 cup sugar |
1 egg, beaten |
3-1/2 to 4 cups king arthur unbleached all-purpose flour, divided |
1/2 cup warm milk (80°-90°) |
topping: |
1 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup sugar |
1/4 cup shortening |
2 teaspoons vanilla extract |
pinch salt |
2 cans (15-1/4 ounces each) sliced peaches, drained |
Directions:
1. For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 coffee cakes.
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