1 3/4 cup unsifted all-purpose flour (divided use) 1/4 cup sugar 1/2 teaspoon salt 1 package active dry yeast 2 tablespoons butter or margarine, softened 1/2 cup hot water (120 degrees to 130 degrees) 1 egg ***TOPPING*** 1 1/2 cup peeled, sliced peaches 3 tablespoons sugar 1/4 teaspoon ground cinnamon 1/2 cup apricot jam 1 drop red food coloring
In a large mixing bowl, thoroughly mix 1/2 cup flour, sugar, salt and undissolved yeast. Beat in butter or margarine. Gradually add water; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg and 1/2 cup flour or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
Spread batter evenly into two greased 9-inch round pans or one 9-inch square pan.
Arrange peaches on batter. Sprinkle with combined sugar and cinnamon. Cover and let rise in a warm place, free from draft, until double in bulk, about 1 hour.
Bake at 400 degrees F for 25 minutes. Allow to cool for 10 minutes.
Heat apricot jam in a 1-quart saucepan over low heat. Add food coloring; brush on warm peach cakes.