PEACHES'N CRUMB CAKE

By rmille6277

Linda Riggs Butler

Ingredients

• 1 3/4 cups unsifted all-purpose flour
• 1/4 cup sugar
• 2 teaspoon salt
• 1 package active dry yeast
• 2 tablespoons margarine, softened
• 1/2 cup very hot tap water (120deg to 130deg F)
• 1 egg (at room temperature)
• 1/4 cup firmly packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons margarine
• 1 (16 ounce) can cling peach slices, drained
• Confectioners' sugar frosting

Preparation

Step 1

Combine 1/2 cup flour, sugar, salt and undissolved yeast. Add 2 tablespoons softened margarine and hot tap water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat on high speed 2 minutes. Stir in 1/2 cup flour to make a stiff batter. Spread in greased 9-inch square pan.
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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.
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Bake at 400deg for 25 minutes, or until done. Cool in pan 10 minutes; remove and cool on wire rack. Drizzle with confectioners' sugar icing.