1 3/4 c. flour
1/4 c. sugar
1/2 tsp. salt
1 pkg. active dry yeast
2 tbsp. butter, softened
1/2 c. very HOT tap water
1 egg, room temperature
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
Powdered sugar frosting (drizzle over top after baking)

Combine 1/2 cup flour, sugar, salt and dissolved yeast. Add 2 tablespoons softened butter and hot tap water to dry ingredients; beat 2 minutes at medium speed. Add egg and 1/2 cup flour. Beat on high speed 2 minutes. Stir in 1/2 flour to make batter stiff. Spread in 9" greased square cake pan.

Combine remaining 1/4 cup flour, brown sugar and spices; cut in 2 tablespoons butter until crumbly. Sprinkle over cake. Arrange peaches on top. Cover, let rise until double in size, about 1 hour in warm place. Bake 25 minutes at 400 degrees.