makes a 9 inch square cake
1 3/4 cups unsifted flour
1/4 cup sugar
1/2 cup salt
1 package Fleischmann's Active Dry Yeast
2 tablespoons margarine, softened
1/2 cup very hot tap water (120 - 130 degrees)
1 egg (at room temperature)
1/4 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons margarine
1 can (16 oz.) cling peach slices, drained
confectioners' sugar frosting
Combine 1/2 cup flour, sugar, salt and undissolved yeast. Add 2 tablespoons softened margarine and hot tap water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat on high speed 2 minutes. Stir in 1/2 cup flour to make a stiff batter. Spread in greased 9 inch pan.
Combine remaining 1/4 cup flour, brown sugar, cinnamon and nutmeg, cut in 2 tablespoons margarine until crumbly. Sprinkle over cake. Arrange peach slices on top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 400 degrees for 25 minutes, or until done. Cool in pan 10 minutes; remove and cool on wire rack.
Drizzle with confectioners' sugar frosting made with 1/4 to 1/2 cup confectioners' sugar to which you will add milk drop by drop until you reach the right consistency to dribble.