Mmmm, Good Coffee Cake

Amy requested that I make one our family’s favorite recipes for breakfast Christmas morning. It’s called Kwik Peach Kuchen in the Pillsbury’s Bake Off Breads Cook Book. I had already planned to make it and had the canned peaches on hand. It’s one of those recipes that looks really hard but is really easy.

Here is my version of it. By the way this was all that was left when I finally thought to take a picture of it!

Peach Coffee Cake

Prepare the topping first so that you’re ready with it when you need it:

½ c. packed brown sugar
¼ c. flour
½ tsp. cinnamon
2 T. butter
¼ c. chopped nuts (opt.)

Combine the brown sugar, flour and cinnamon. Cut in butter until crumble and mix in the nuts. Set aside for later use.

Prepare the dough:

2 c. flour
½ c. sugar
3 tsp. baking powder
½ tsp. salt
1 pkg. or 1 tsp. bulk yeast
½ c. shortening
½ c. milk
2 eggs
¼ tsp. lemon or orange extract
1 can peach slices (large)

Combine the flour, sugar baking powder, salt and yeast in a largish bowl. (I do this in my kitchen aid mixer bowl and just run the beater for a few seconds). Add shortening, milk, eggs and extract and blend mix for a couple of minutes at medium speed. Spread over bottom of a greased 9x13 pan. Dough will be thick. Arrange peach slices on the top pressing them in slightly. Then take that topping that you’ve already made and sprinkle it on top. Bake at 350° for 30-35 minutes or until a toothpick comes out clean in an area between the peaches. It took a little longer in my oven. Enjoy it warm or cold.

Here is how good it is...
Ignore the chatting in the background - they didn't know that I was taking the video.