Peach Flip Over Coffee Cake
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup and 2/3 cup sugar
3/4 cup soft butter or margarine
1/2 cup hot scalded milk
2 tsp. salt
5 to 5 1/2 cups all-purpose flour
2 tsp. cinnamon
1 cup chopped nuts
1 cup peach or apricot preserves
Soften yeast in water. Combine in mixing bowl 1/2 cup sugar, 1/2 cup butter, milk and salt. Cool to lukewarm. Blend in eggs and yeast. Gradually add flour to form a stiff dough.
Knead on a floured surface until smooth and satiny, about 3 to 5 minutes. Place in a greased bowl. Cover and let rise in a warm place till light; 1 to 1 1/2 hours.
Combine 2/3 cup sugar with cinnamon and walnuts. Roll out half of dough to a 10 x 20″ rectangle. Spread with 2 tbsp. butter and 1/4 cup preserves. Sprinkle with half the sugar mixture.
Roll up, starting with long side. Seal. Place seam side down on greased cookie sheet, curving ends to make a U shape. With scissors make a cut down the center 1/3 of the way through the roll to within 2 inches of the ends. Repeat with the remaining half of the dough. Let rise until light, about 30 minutes. Spoon 1/4 cup of preserves in center of each. Bake at 350 degrees 20 to 25 minutes. If desired, frost with confectioners sugar.
Coconut filling: Combine in mixing bowl 2/3 cup sugar, 1/2 cup flaked coconut, 1/2 cup pecans, chopped; 1/2 cup soft butter, 2 Tbsp. evaporated milk, 1 tsp. vanilla and 1/2 tsp. cinnamon.
Yesterdish reminder: 2 packages of dry yeast equal 4 1/2 tsp. of dry yeast.