Yield: 18 servings, 1 coffeecake
2 1/2 cups all-purpose
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