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.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Top:

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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

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

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

  • 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

251 calories; protein 5g 10% DV; carbohydrates 40.3g 13% DV; fat 8g 12% DV; cholesterol 35.3mg 12% DV; sodium 310.4mg 12% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/12/2019
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, though, I might be more generous with the sugar on top. I would love to try adding cinnamon or cardamom to the dough for more flavor next time. Those are my favorite spices to pair with peaches. Read More
(5)

Most helpful critical review

Rating: 3 stars
08/18/2019
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. 6x8 inch thin rectangles from a large flat pan. I have tried several recipes sorta playing on the same theme and they are all too thick. I am curious if anyone has really tried these recipes who knows how Baltimore Peach Cake is suppose to be. Next year I shall try again with my jelly roll pan. I did break my fear of baking with yeast. Simons Bakery in Cockeysville is still selling their marvelous perfect authentic peach cake. Chef John maybe you could treat yourself and try Simons. The Best!!!!! Thank you for the great video. It helped me know what I was doing was correct with the sticky think dough resulting. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/12/2019
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, though, I might be more generous with the sugar on top. I would love to try adding cinnamon or cardamom to the dough for more flavor next time. Those are my favorite spices to pair with peaches. Read More
(5)
Rating: 5 stars
06/21/2020
This is so yummy, and so much easier than you would think! Chef John videos rock! I did not have peaches but had apples. I made the dough as directed but added vanilla extract and cinnamon. Then I peeled and sliced the apples, sprinkled them with cinnamon-sugar. Then followed the rest of the recipe. SO SO YUMMY! Read More
(1)
Rating: 5 stars
08/26/2019
I will verify the 5 star rating when I make this tomorrow. I have been trying to replicate Peach Cake since I moved 600 miles west of the Woodlea Bakery on Belair Rd, Baltimore, 62 years ago. I will pick up peaches tomorrow for this recipe. I know from the ingredients that this is the real McCoy. Do try using plums (prune plums, black or red plums) instead of peaches. Also use apples--add a sprinkling of cinnamon to the sugar sprinkled over the fruit. The bakery also made cinnamon cake (sugar/cinnamon topping), crumb cake (streusel topping), smearkase (sp?) a cheesecake filling for the seasons when fresh fruit was not available. The general term for these was "sheet cakes." A dollop of whipped cream and a pot of coffee would not be remiss........das goot! Read More
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Rating: 5 stars
07/17/2020
I made this exactly per the recipe and it turned out impressively beautiful. However, even though I used really primo peaches that were very sweet, this bread was not sweet at all. I've never been to Baltimore so can't speak to what this is "supposed" to taste like, and even though I personally don't need baked goods to be really sweet, this could have used a nice thin icing glaze. So, 5 stars because it was beautiful. Read More
Rating: 4 stars
09/01/2020
I have never had authentic Baltimore Peach cake, but this was outstanding. The dough is not too sweet, and I did sprinkle the sugar on very liberally. It highlighted the peaches perfectly! The dough reminded me of the texture of panettone or stollen. I will make this again! Read More
Rating: 3 stars
08/18/2019
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. 6x8 inch thin rectangles from a large flat pan. I have tried several recipes sorta playing on the same theme and they are all too thick. I am curious if anyone has really tried these recipes who knows how Baltimore Peach Cake is suppose to be. Next year I shall try again with my jelly roll pan. I did break my fear of baking with yeast. Simons Bakery in Cockeysville is still selling their marvelous perfect authentic peach cake. Chef John maybe you could treat yourself and try Simons. The Best!!!!! Thank you for the great video. It helped me know what I was doing was correct with the sticky think dough resulting. Read More
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Rating: 5 stars
08/10/2020
This cake came out great! I used about 1/3 cup more flour and baked it an additional 15 minutes or so. Read More
Rating: 5 stars
08/18/2020
Will absolutely make this again. Perfect! Read More
Rating: 5 stars
08/26/2019
Great job Chef John!!!! From an ex Baltimore kid you nailed it here. Thank you!! Read More
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