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Peach Kuchen

Yield: 18 servings, 1 coffeecake

2 1/2 cups all-purpose flour
1/3 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/4 cup milk
1/4 cup water
1/2 cup butter or margarine
2 eggs, large
2 (15-ounce) cans sliced peaches in heavy syrup, drained

Cinnamon-Nut Topping
1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
1/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans. 

Cinnamon-Nut Topping:
In medium bowl, cut 1/4 cup butter into 1/2 cup firmly packed brown sugar until crumbly. Add 1/3 cup sugar, 1/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/3 cup chopped pecans. Stir until well blended.

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into greased 13 x 9 x 2-inch baking pan. Arrange peaches in rows on top of batter. Sprinkle Cinnamon-Nut Topping evenly over peaches. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 F for 25 to 30 minutes or until done. Serve warm or cool. Cut into squares to serve.

Nutrition Information per serving 1/18 of recipe: Calories 250, Total fat 10 g, Saturated fat 5 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrates 38 g, Dietary fiber 1 g, Sugars 22 g, Protein 4 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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