Cinnamon Peach Yeast Cake

From a YouTube video Watch the original

Ingredients

• 250 ml (1 cup) lukewarm milk
• 1 cube of fresh yeast (42 g) or 1 sachet of dry yeast (7 g / 2 ¼ tsp)
• 1 tbsp sugar
• 500g (4 cups) flour
• 80 g (⅓ cup) sugar
• 80 g (6 tbsp) softened butter
• 1 egg
• 1 pinch of salt
• 50 g (3 ½ tbsp) softened butter
• 100g (½ cup) brown sugar
• 2 tsp cinnamon
• 2 large peaches (or canned, drained well)
• Flour
• 80 g (⅓ cup) brown sugar
• 50 g (3 ½ tbsp) butter
• 2 tbsp cream

Instructions

1. Mix lukewarm milk, yeast, and 1 tbsp sugar. Let rest for 10 minutes.
2. Add flour, 80 g sugar, 80 g softened butter, egg, and salt. Cover and let rise for 60 minutes.
3. Mix 50 g softened butter, 100g brown sugar, and cinnamon. Add peaches and flour. Cover and let rise for another 30 minutes.
4. Bake at 175 °C (350 °F) for approx. 25-30 minutes.
5. Heat 80 g brown sugar and 50 g butter until sugar is dissolved. Add cream.
6. Pour caramel mixture over the cake and bake for another 5 minutes until the surface is shiny.

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