Baltimore Peach Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 251 Calories

Ingredients

• ⅓ cup white sugar
• ⅓ cup apricot preserves
• ¼ cup melted butter
• 3 tablespoons butter, divided
• 1 large egg, beaten
• 1 ½ teaspoons kosher salt
• 3 cups all-purpose flour, or more as needed
• 1 package active dry yeast
• 1 ¼ cups warm milk (no hotter than 100 degrees F (38 degrees C))
• 3 ½ ripe peaches
• 2 tablespoons Demerara sugar

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 the 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 the 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 the cake. Let cool to room temperature before slicing.