Skip to main content New<> this month
Get the Allrecipes magazine

Baltimore Peach Cake

Rated as 4 out of 5 Stars
68k

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h 55 m servings 251
Original recipe yields 12 servings (1 9x13-inch cake)

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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; 8 40.3 5 35 310 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I love yeasted cakes, and this was no exception! I had to add quite a bit more flour to get the right consistency, so be aware of that. It was barely sweet, which was fine by me. Next time, thou...

Great job Chef John!!!! From an ex Baltimore kid you nailed it here. Thank you!!

Had to add more flour and felt it was still too sticky and baked up too thick. I should have spread it out in a jelly roll pan as the Peach Cake I grew up with in Baltimore was cut in approx. 6...