COFFEE CAKE:

1 pkg. hot roll mix
2 tbsp. sugar
1/2 tsp. cinnamon
1 c. water 120 to 130 degrees
2 tbsp. butter, softened
1 egg

FILLING:

1/3 c. brown sugar, packed
1/4 c. flour
1/2 tsp. cinnamon
1/4 tsp. ginger
2 tbsp. butter, softened
1 (16 oz.) sliced peaches, drained
1/3 c. currants
butter, melted
Sugar

Grease large cookie sheet. In bowl, combine flour mixture, 2 tablespoons sugar and 1/2 teaspoon cinnamon with yeast from foil packet. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Turn out onto lightly floured surface. With greased hands, shape dough into a ball. Knead dough for 5 minutes. Cover with large bowl; let rest 5 minutes.

Meanwhile, in bowl, combine brown sugar, flour, 1/2 teaspoon cinnamon and ginger. Add 2 tablespoons butter and toss until crumbly to form streusel mixture. Set aside. On lightly floured surface, roll 2/3 of dough into 12-inch circle. Place on cookie sheet. Top with peaches and currants. Sprinkle with streusel mixture. Roll out remaining 1/3 of dough into 12-inch circle. Place on top of streusel mixture. Pinch edges to seal; flute.

With sharp knife, cut slits in coffee cake. Cover with plastic wrap and cloth towel. Let rise 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake 20 to 30 minutes or until golden. Immediately brush with melted butter and sprinkle with sugar. Serve warm. Store in refrigerator. Makes 8 servings.