1 3/4 c. unsifted flour
1/4 c. sugar
1/2 tsp. salt
1 pkg. dry yeast
2 tbsp. butter, softened
1/2 c. very hot tap water
1 egg
1/4 c. brown sugar, firmly packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. butter
1 (16 oz.) can cling peaches, sliced, drained
Confectioners sugar frosting

Combine 1/2 cup flour, sugar, salt and undissolved yeast. Add 2 tablespoons softened butter and hot tap water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl often. Add egg and 1/2 cup flour. Beat on high 2 minutes. Stir in 1/2 cup flour to make a stiff batter. Spread in greased 9 inch square pan. Combine remaining 1/4 cup flour, brown sugar, cinnamon and nutmeg; cut in 2 tablespoons butter until crumbly. Sprinkle over cake. Arrange peach slices on top. Cover, let rise in warm place until doubled in bulk, about 1 hour. Bake at 400 degrees 25 minutes or until done. Cool in pan 10 minutes. Remove and cool on wire rack. Drizzle with confectioners sugar frosting.