Posted in recipes

Peaches’N Crumb Cake

1 1/4 cups unsifted flour

1/4 cup sugar

1/2 tsp salt

1 pkg active dry yeast

2 tbsp margarine

1/2 cup very hot tap water (120-130 degrees)

1 egg (at room temperature)

1/4 cup firmly packed light brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbsp margarine

1 can (16oz) cling peach slices, drained.

Confectioners’ sugar frosting

Combine 1/2 cup flour, sugar, salt, and undissolved yeast. Add 2 tbsp softened margarine and add hot tap water to dry ingredients; beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally. Add egg and 1/2 cup flour. Beat on high speed 2 minutes. Stir in 1/2 cup flour to make a stiff batter. Spread in 9-inch square pan.

Combine remaining 1/4 flour, brown sugar, cinnamon, and nutmeg; cut in 2 tbsp margarine until crumbly. Sprinkle over cake. Arrange peach slices on top. Cover: let rise in warm place, free from draft, until double in bulk, about 1 hour.

Bake at 400 degrees for 25 minutes, or until done. Cool in pan 10 minutes; remove and cool on wire rack. Drizzle with confectioners’ sugar frosting.



Chef and Chocolatier maker, who loves to share and swap recipes.

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