Cake and bread fans alike will love Chef John's take on this Baltimore peach cake. It's a yeasted German-style cake showcasing summer's best peaches.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
251 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
Step 4
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.
Step 5
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.
Step 6
Arrange peach slices onto dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
Step 7
Bake in the preheated oven until a toothpick inserted into cake, not through a peach, comes out clean, 40 to 45 minutes.
Step 8
Heat apricot preserves up with a splash of water and brush glaze over the top of cake. Let cool to room temperature before slicing.
Ingredients
3 tablespoons butter, divided
1 large egg, beaten
3 cups all-purpose flour, or more as needed
1 package active dry yeast
2 tablespoons Demerara sugar
0.33333334326744 cup white sugar
1.5 teaspoons kosher salt
0.25 cup melted butter
0.33333334326744 cup apricot preserves
1.25 cups warm milk (no hotter than 100 degrees F (38 degrees C))
