Peach Coffee Cake

In a medium bowl combine peaches, 2 tablespoons brown sugar, 1 tablespoon flour, ½ teaspoon cinnamon, and nutmeg; set aside. In a separate bowl combine all the ingredients for the streusel except for the butter. Cut in the butter with two knives or pastry blender; set aside. On a lightly floured surface, roll dough into a 12 x 8 inch rectangle. Spoon peach mixture lengthwise down center third of dough. With kitchen shears or sharp knife, make 2-inch long cuts at 1-ince intervals on both of the 12-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Transfer to a greased cookie sheet. Brush top of coffee cake with melted butter and top with streusel. Let rise in warm area until puffy. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan and let cool on wire rack. Let coffee cake rest for 30-60 minutes before slicing. Drizzle with glaze if desired.

Glaze: Mix 2 cups powdered sugar, ½ teaspoon vanilla extract and 2 tablespoons milk or water.