Baltimore Peach Cake recipe
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Ingredients
- ⅓ 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 3 tablespoons butter, divided 3 ½ ripe peaches ⅓ cup apricot preserves 2 tablespoons Demerara sugar
Nutrition Info
- 251.4 caloriescarbohydrate: 40.3 gcholesterol: 35.3 mgfat: 8 gfiber: 1 gprotein: 5 gsaturatedFat: 4.8 gservingSize: -sodium: 310.4 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Baltimore Peach Cake
Directions
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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.
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.