Yield: 12 servings
Prep Time: 20 minutes
Proof Time: 45 to 60 minutes
Bake Time: 25 to 30 minutes

Coffee Cake:

3 cups fresh peeled, chopped peaches

1/4 cup orange juice

2-1/4 cups all-purpose flour

1 envelope Fleischmann’s® RapidRise Yeast

1/3 cup sugar

1 teaspoon salt

1/2 cup milk

1/3 cup butter OR margarine

1 egg

Streusel Topping:

2/3 cup brown sugar

1/3 cup all-purpose flour

1 teaspoon Spice Islands® Ground Saigon Cinnamon

2 tablespoons butter OR margarine, softened

1/4 cup finely chopped, toasted pecans

Vanilla Glaze:

1-1/2 cups powdered sugar

1/2 teaspoon Spice Islands® Pure Vanilla Extract

3 to 4 tablespoons milk

Directions

Pour orange juice over peaches and set aside.

Combine 1-1/4 cups flour, undissolved yeast, sugar and salt in mixing bowl. Drain peaches, reserving orange juice.  Heat milk, orange juice drained from peaches and butter to very warm (120° to 130°F).  Add to flour mixture with the egg.  Beat on low speed for 30 seconds; increase to medium speed and beat for 2 minutes.  Beat in remaining 1 cup flour. 

Press dough into greased 13 x 9-inch pan. Top with peaches.  Combine brown sugar, flour and cinnamon in a medium bowl.   Cut in butter using a pastry blender or two knives until mixture resembles coarse crumbs.  Add pecans; sprinkle over peaches.   Cover with plastic wrap sprayed with cooking spray.  Let rise in warm draft-free place until doubled, about 45 to 60 minutes.

Bake in preheated 375°F oven for 25 to 30 minutes until golden brown.  Cool for 10 minutes.