Bake and Take Peach Coffeecake

• by Global Cookbook
• 4 c. Flour
• 2 c. Sugar
• 2 lrg Large eggs
• 4 tsp Baking pwdr
• 1/2 c. Butter or possibly margarine
• 4 Tbsp. Lowfat milk or possibly cream
• 3 lb Sliced peaches
• 1 1/2 c. Flour
• 1/2 c. Butter or possibly margarine
• 1 c. Sugar
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Directions

1. Mix together flour, sugar, Large eggs, baking pwdr, butter and lowfat milk with hands to make a smooth dough. If dough does not stick together, add in 1-3 Tbsp. more lowfat milk. Put three quarters of the dough mix into a greased 12x18 inch edged cookie sheet or possibly jelly roll pan. Roll with rolling pin or possibly press with hands to cover entire pan including edges. Cover dough with peaches and sprinkle with a little sugar.
2. To make topping, combine flour, butter and sugar into a crumb mix.
3. Sprinkle over dough. Roll rest of dough into strips and cover peaches with a lattice top. (I have put the crumbs on the peaches and also the strips over the peaches and then the crumbs. I also added a little almond flavoring to the peaches.) Bake at 350 for 40-50 min.

Read more: http://cookeatshare.com/recipes/bake-and-take-peach-coffeecake-73752#ixzz2pBT64fso