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Old Fashioned German Coffee Cake: 2 pkg. (5.8ounce each) compressed yeast cake, crumbled; 1 tbl. sugar; 1/2 cp. warm water (80-90o) 1/3 cp. shortening melted; 1/2 cp. sugar; 1 egg, beaten; 3 1/2 to 4 cps. all-purpose flour, divided; 1/2 cp. warm milk (80o-90o)
Topping: 1 cp. all purpose flour; 1/2 cp. packed brown sugar; 1/2 cp. sugar; 1/4cp. shortening; 2 tsp. vanilla extract; pinch salt; 2 cans (16 oz each) sliced peaches in syrup, drained...
For Cake: Dissolve yeast and 1 tbl. sugar in water. Let stand 5 minutes. In a large mixing bowl, combine shortening, sugar and egg. Gradually mix in 2 cps. flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn 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 7"x 11" baking pan. Cover and let rise again until doubled. ..about 1 hour. comine all the topping ingredients except the peaches. Sprinkle over dough. Top with the peach slices. Bake at 375o for 25-30 minutes or until golden brown. Yield: 2 coffee cakes.