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Peach Coffee Cake




Source of Recipe


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List of Ingredients




1 loaf Bridgford Frozen Bread Dough, White or Honey Wheat, thawed
2 cups peeled peaches, thinly sliced
2 tablespoons brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Streusel Topping
3 tablespoons oatmeal
2 tablespoons brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter or margarine
Melted butter or margarine for brushing dough


Recipe



In a medium bowl combine peaches, 2 tablespoons brown sugar, 1 tablespoon flour, 1/2 teaspoon cinnamon, and nutmeg; set aside. In a separate bowl combine all the ingredients for the streusel except for the butter. Cut in the butter with two knives or pastry blender; set aside. On a lightly floured surface, roll dough into a 12 x 8 inch rectangle. Spoon peach mixture lengthwise down center third of dough. With kitchen shears or sharp knife, make 2-inch long cuts at 1-inch intervals on both of the 12-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Transfer to a greased cookie sheet. Brush top of coffee cake with melted butter and top with streusel. Let rise in warm area until puffy. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan and let cool on wire rack. Let coffee cake rest for 30-60 minutes before slicing. Drizzle with glaze if desired.

Glaze: mix 2 cups powdered sugar, 1/2 teaspoon vanilla extract and 2 tablespoons milk or water.