[ Creative Cooking ]

Flowering Peach Coffeecake

ID: 750   Cakes  
3 1/2 cups all-purpose flour
2/3 cups sliced almonds, chopped
2 tbsps. sugar
2 tbsps. grated lemon rind
1 tsp. salt
1 pkg. fast-rising yeast
1/2 cup milk
1/4 cup water
1/4 cup butter
2 eggs, at room temperature
Peach jam
Confectioners' sugar icing

Set aside 1 cup flour. In large bowl, mix remaining flour, almonds, sugar, lemon rind, salt and yeast. in saucepan, heat milk, water and butter to 125 degree; stir into dry ingredients. Mix in eggs. Stir in only enough reserved flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover, let rise 10 minutes.

Using rolling pin, roll dough to a 14-inch circle. Transfer to greased baking sheet; place glass in center. Cut circle into sections up to glass. Cut each section into 5 strips, making 20 in all. Take 2 strips that are side by side and crisscross about 5 times; pinch ends to seal. Continue in same manner around circle. Remove glass from center of dough. Loosely coil crisscrossed strip in center of coffee cake to form center of flower. Coil remaining criss-crossed strips loosely around center to from petals. Cover; let rise in warm draft-free place until doubled in size, about 30 to 40 minutes. Bake at 375 degree about 25 minutes or until golden brown. While warm, spoon 1 tsp. peach jam into center of each petal. Drizzle with confections' sugar icing. Makes one coffee cake.

Submitted by:
C. Larsen

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