Allow me to introduce to you Wilma Imogene Keckler. She was my mom's younger sister. There is not enough free space on the Internet for me to profess my love for this woman. I hope to tell you more about her this winter, when time allows me to scan photos.
She is the mother to my cousin Jim, that I spoke of a few posts earlier. Everyone called her Jean. I called her Mother Wilma when I was goofing around with her. She'd hate it if she knew I titled this Mother Wilma's Peach Crumb Cake!
Isn't she beautiful?
When she passed away a couple of years ago, I went to spend some time in Missouri with my cousin Jim. He asked if there was anything I'd like. I now cherish her hand written recipes, and a few of her baking pans. Ultimate treasures to me. Jim even found a little journal that she kept where she jotted down the date, and how many eggs her hens layed that day. Priceless!
This is a delicious coffee cake type of cake. I'm imagining it would be just as good with apples, or blueberries. On days where I miss her terribly, which are often, I reach for one of her hand written recipes and I feel connected to her again, as I go through the same motions she went through when she made this cake. Food is a strong bond.
Here's the recipe:
Peach & Crumb Cake
1 3/4 cup flour
1/4 cup sugar
1 tsp. salt
1 pkg. yeast
2 Tbs. oleo (margarine..I use butter)
1/2 cup hot water
1 egg, at room temperature
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 T oleo
1 16 oz. can peaches (I used fresh)
Combine 1/2 cup flour, sugar, salt and yeast. Add 2 T soft butter and water to dry ingredients. Beat 2 minutes at medium speed. Add egg and 1/2 cup of flour. Bean on high 2 minutes. Stir in 1/2 cup flour to make a stiff batter. Spread in a 9" square pan. Combine remaining 1/4 cup flour, brown sugar, cinnamon and nutmeg. Cut in butter til crumbly. Sprinkle over cake. Arrange peach slices on top. Cover, let rise in a warm place, til doubled.
Bake at 400 degrees, 25 minutes or til done. (Mine baked about 35 minutes).
Glaze. It simply says 'glaze' which I love. I used about a cup of powdered sugar, a blob of vanilla, and enough milk to make it drizzalalalalbe. :-)
Let the glaze harden before cutting.
Best if eaten the same day.