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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peaches' N Crumb Cake Recipe

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This recipe for Peaches' N Crumb Cake is from The DeLane Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 Cups unsifted flour
1/4 Cup Sugar
1/2 teaspoon salt
1 Package Fleischmann's Active dry yeast
2 tablespoons Fleischmann's margarine softened
1/2 cup very hot tap water (120º-130ºf)
1 egg (at room temperature
1/4 cup firmly packet light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg2 tablespoons Fleischmann's margarine
1 can (16oz) cling peach slices drained
confectioners' sugar frosting
Directions:
Directions:
Combine 1/2 cup flour, sugar, salt and undissolved yeast. Add 2 tablespoons softened margarine and hot tap water to dry ingredients; beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat on high speed 2 min. Stir in 1/2 cup flour. Beat on high speed 2 min. Stir in 1/2 cup flour to make a stiff batter. Spread in greased 9 inch square pan.
Combine remaining 1/4 Cup flour , brown sugar, cinnamon and nutmeg; cut in 2 tablespoons margarine until crumbly. Sprinkle over cake. Arrange peach slices on top. Cover let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
bake at 400ºF 25 min or until done. Cool in pan 10 min; remove and cool on wire rack. Drizzle with confectioners' sugar frosting

 

 

 

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