2 (5/8 oz.) pkg. yeast, crumbled
1 tbsp. sugar
1/2 c. warm water
1/3 c. shortening, melted
1/2 c. sugar
1 egg, beaten
3 1/2 to 4 c. flour, divided
1/2 c. warm milk

TOPPING:

1 c. flour
1/2 c. brown sugar, packed
1/2 c. sugar
1/4 c. shortening
2 tsp. vanilla
Pinch of salt
2 (16 oz.) cans sliced peaches, drained

CAKE: Dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes.

In large mixing bowl, combine shortening, sugar and egg. Gradually mix in 2 cups of flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic. Place dough in a grease bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down. Divide in half and press into a greased 7x11 inch pan. Cover and let rise about 1 hour.

Combine all topping ingredients, except peaches. Sprinkle over dough. Top with peach slices. Bake at 375 degrees for 25 to 30 minutes. Yield: 2 coffee cans.