Peach Cake Recipe

Peach Cake Recipe 1 3/4 cups white flour (bread flour recommended) 1/4 cup sugar 1/2 teaspoon salt 1 package active dry yeast 2 tablespoons butter, softened 1/2 cup hot water 1 egg 1/4 cup seedless raspberry jam Sliced fresh peaches (about 5) In a large bowl, combine ½ cup flour, sugar, salt and undissolved yeast. Add butter and beat for a few seconds on medium speed. Gradually add hot water and beat for 2 minutes on medium speed, scraping sides of bowl. Add egg and ½ cup flour, and beat on high speed for 2 minutes, scraping down sides of the bowl. Mix in remaining ¾ cups flour, mixing until smooth and elastic. Roll into ball, let rest for 5 minutes, spread in bottom and up the sides of a cookie sheet or 9x13 pan. Let rise until doubled in volume, about an hour. Meanwhile, peel and slice peaches. Press dough down a little and spread with raspberry jam. Assemble peaches on top of dough, sprinkle with about ¼ c. sugar. Top can be glazed with a little melted peach or apricot jam if desired. Bake at 350° until dough is done and edges are browned, about 25 minutes. Sprinkle with powdered sugar, if you like.