Chef John’s take on a Baltimore peach cake will be a hit with cake and bread fans alike. Try this recipe to showcase the summer’s best peaches.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 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, melted butter, and egg; whisk together until sugar is dissolved. Stir in flour, a small amount at a time, until mostly moistened, adding more if the dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together. Cover with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
Step 3
Start the topping: Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then into eighths.
Step 4
Transfer dough to the prepared 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 5
Arrange peach slices over dough, pressing them in lightly. Drizzle with 2 1/2 tablespoons melted butter, then sprinkle with Demerara sugar.
Step 6
Bake in the preheated oven until a toothpick inserted into cake (not through a peach) comes out clean, 40 to 45 minutes.
Step 7
Combine apricot preserves and hot water in a small bowl and mix until preserves are heated and brushable; brush glaze over cake. Let cool to room temperature before slicing.
Ingredients
3 tablespoons butter, divided
1 large egg, beaten
butter
3 cups all-purpose flour, or more as needed
1 package active dry yeast
2 tablespoons Demerara sugar
Hot water
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))
