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Cook3 hrs 30 mins
A recreation of my German grandma's recipe. Her preference was for Libby's brand peaches. When I can't find those, I use the most tender peaches I can get.
- 1⁄2 cup warm milk, 105 degrees F
- 1 (1/4 ounce) packet active dry yeast
- 1⁄4 cup sugar
- 1 egg, room temperature
- 4 tablespoons butter, room temperature
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 2 1⁄2 cups all-purpose flour
- 6 tablespoons sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted
- 24 ounces peaches, canned in water
- This dough is a basic sweet dough. I use it for cinnamon rolls and monkey bread, as well. Combine the milk, yeast, and sugar in a mixing bowl. Let stand for 2 minutes to proof the yeast. Add the egg, butter, nutmeg, salt, and half of the flour. Mix until smooth, then beat for 2 minutes. Stir in enough of the remaining flour to make a soft dough.
- Turn dough onto floured surface and knead just enough to smooth the dough and thoroughly combine ingredients. Kneading makes gluten, so don't overdo it, or you'll lose tenderness. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours.
- To assemble, punch the dough down, and divide in half. Roll the dough into discs and spread into the greased pans. Cover and let rise in the pan until doubled, about 1 1/2 hours. Meanwhile, mix the sugars and cinnamon in a bowl. Canned peach slices are usually too thick. Slice them as necessary to get reasonably thin pieces, about 1/2 inch.
- When the cakes are risen, brush the dough with melted butter, and sprinkle with a mixture of sugars and cinnamon. Spread peaches over the top, covering as much dough as possible, and then sprinkle again with the sugar and cinnamon mix. You want a good, thick coating of sugar, to glaze the top.
- Bake in a 350-degree Fahrenheit oven for 20-25 minutes. The coffee cakes should be golden around the edges, but somewhat pasty where risen between the peach slices. Let cool for at least 15 minutes.