Grandma Witte's Peach Cake

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• 3/4 cup warm water
• 3/4 cup warm whole milk
• 1 large egg
• 6 tablespoons unsalted butter, melted plus more for bowl and dishes
• 1 1/2 cups sugar
• 1 (1/4 ounce) envelope instant yeast
• 4 1/2 cups all-purpose flour, plus more for work surface
• 12 peaches, cut into 1-inch wedges
• 1 lemon, juice of
• 2 teaspoons ground cinnamon

Recipe

• 1 combine water milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. sprinkle yeast over mixture and let stand until foamy, about 10 minutes. with mixer on low speed, add flour, beating until sticky dough forms.
• 2 turn dough out onto a lightly floured surface, and knead until a ball forms, 3-5 minutes. place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• 3 butter two 9x13 glass baking dishes. divide dough in half, and stretch 1 portion to cover 1 dish. repeat with remaining dough and dish. toss peach slices with lemon juice. arrange peaches on top of dough (leaving juices in bowl), overlapping. mix cinnamon and remaining 1 cup sugar in a smalll bowl. drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. let dough rise for 1 hour.
• 4 preheat oven to 375°f bake cakes in upper third of oven, rotating half-way through, until a tester inserted in centers of cakes comes out clean (bottom crusts will be golden brown), 30-35 minutes. let cool completely in pans on wire racks.
• 5 cut each cake in squares and serve.
• 6 cake can be stored at room temperaure for up to two days.