Baltimore Peach Cake

4.4
(12)

I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.

6
6
6
6
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
2 hrs
Total Time:
2 hrs 55 mins
Servings:
12
Yield:
1 9x13-inch cake

Ingredients

  • cup white sugar

  • 1 package active dry yeast

  • 1 ¼ cups warm milk (no hotter than 100 degrees F (38 degrees C))

  • ¼ cup melted butter

  • 1 large egg, beaten

  • 1 ½ teaspoons kosher salt

  • 3 cups all-purpose flour, or more as needed

For the Top:

  • 3 tablespoons butter, divided

  • 3 ½ ripe peaches

  • cup apricot preserves

  • 2 tablespoons Demerara sugar

Directions

  1. Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.

  2. Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.

  3. Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.

  4. Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.

  5. Preheat the oven to 375 degrees F (190 degrees C).

  6. Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.

  7. Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.

  8. Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

Chef's Notes:

This recipe has been updated to include a few easy fixes I learned after filming the video.

You can substitute 3/4 teaspoon fine salt for the kosher salt and replace Demerara with any other sugar.

Both peach and apricot preserves, or jam, will work for the glaze.

Nutrition Facts (per serving)

251 Calories
8g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 251
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 35mg 12%
Sodium 310mg 13%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 5g
Vitamin C 13mg 65%
Calcium 46mg 4%
Iron 2mg 9%
Potassium 114mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love