Recipe: Peach Coffee Cake with Vanilla Icing (using a deep-dish pizza pan)

PEACH COFFEE CAKE
"This coffee cake is the perfect way to showcase fresh peaches!"



FOR THE DOUGH:
1/2 cup warm water (100 to 110 degrees F)
1 envelope Fleischmann's Active Dry Yeast
1/2 cup milk
1/2 cup butter OR margarine
1/4 cup sugar
1 egg
2 egg yolks
1 1/2 teaspoons salt
4 to 4 1/2 cups all-purpose flour, divided use

FOR THE TOPPING:
4 medium ripe peaches (peeled OR unpeeled)
1/2 teaspoon Spice Islands Pure Almond Extract
2 tablespoons honey
1/2 cup graham cracker crumbs
1/2 cup sugar
1/4 teaspoon Spice Islands Ground Nutmeg

FOR THE ICING:
1 cup powdered sugar
2 tablespoons milk
1 tablespoon butter OR margarine, softened
1/4 teaspoon Spice Islands Pure Vanilla Extract

TO PREPARE THE DOUGH:
Combine 1/2 cup warm water and yeast in a small bowl.

Combine 1/2 cup milk and 1/2 cup butter and heat until warm (100 to 110 degrees F). Pour into a large mixer bowl along with 1/4 cup sugar, egg and egg yolks, salt, 2 cups flour and yeast mixture. Beat on low for 2 minutes. Add enough remaining flour to make a soft dough.

Turn out onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free area about 1 hour, until doubled in size.

Punch dough down. Press into a greased, deep dish 14-inch pizza pan with sides. Cover loosely with greased plastic wrap and let rise 1 1/2 to 2 hours until doubled.

TO PREPARE THE TOPPING:
Slice peaches and toss with almond extract. Lightly brush dough with honey, sprinkle with graham cracker crumbs. Arrange peach slices on top of dough.

Combine 1/2 cup sugar and nutmeg; sprinkle over peaches.

Bake in a preheated 350 degree F oven for 25 to 30 minutes. Let cool for 30 minutes.

TO PREPARE THE ICING:
Mix all icing ingredients together until smooth; drizzle over cooled coffee cake.

Makes 1 (14-inch) coffee cake, 16 servings
Source: Fleishmann's Yeast