Friday, February 02, 2007

Peach Coffee Cake

I received this from my Aunt Janice. She found it at the Taste of Home website, which has loads of wonderful recipes. I love their cookbooks! I am not a great lover of peaches, but this looks really good.
2 pkgs,(1/4 ounce each) active dry yeast
1/2 cup warm water (110 degrees to 115)
1/2 cup warm milk (same temp as water)
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons salt
3 eggs
5 - 5 & 1/2 cups all purpose flour
1/4 cup butter or margarine, melted
1 & 1/2 cup peach preserves
1 cup chopped pecans
2/3 cup sugar
2 teaspoons ground cinnamon
1 & 1/2 cups confectioner's sugar
1 & 1/2 teaspoons vanilla extract
2 to 3 tablespoons milk
In a mixing bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, turn onto a lightly floured surface; divide in half. Roll each portion into a 20 in X 10 in rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top. Roll up jelly-roll style, starting at a long end. Pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet, curving ends to make a "U" shape. With scissors, make cuts every 1 & 1/2 inch.
Cover and let rise in a warm place for 45 minutes. Bake at 350 for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; dirzzle over warm coffee cakes. COOL.