2 (5/8 oz.) pkgs. compressed yeast cake, crumbled
1 tbsp. sugar
1/2 c. warm water (80-90 degrees)
1/3 c. shortening, melted
1/2 c. sugar
1 egg, beaten
3 1/2 to 4 c. all-purpose flour, divided
1/2 c. warm milk (80-90 degrees)

TOPPING:

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

For Cake: Dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large mixing bowl, combine shortening, sugar, and egg. Gradually mix in 2 cups 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, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half and press each half into a greased 7 x 11 inch baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients, except peaches. Sprinkle over dough. Top with peach slices. Bake at 375 degrees for 25-30 minutes or until golden brown. Yield: 2 Coffee cakes.