Peach Coffeecake

1/3  cup  milk, scalded and cooled

1  pkg  dry yeast

2  Tbs  sugar

1  egg

1/2  tsp  salt

1/2  cup  margarine or butter

2  cups  flour

6-8  fresh peaches

3/4  cup  sugar

1  tsp  cinnamon

1/4  cup butter or margarine

Dissolve yeast in milk that has been cooled to lukewarm. Combine 2 Tbs sugar, egg, and salt. Cut in 1/2 cup butter. Stir in dissolved yeast. Add flour.

Spread in a greased jelly roll pan. Cover with a towel and let rise to double in height.

Blanch peaches in boiling water for 1 minute to loosen the skins. Peel and slice on top of risen dough. Mix 3/4 cup sugar, cinnamon; sprinkle over top. Dot with butter.

Bake at 375 degrees for 20 minutes, until done.