baltimore peach cake
This recipe was one of the most popular items sold at Baltimore bakeries in the 1950s to 1960s. Recipe was shared with me by the son of one of the bakers.
prep time
2 Hr
cook time
method
Bake
yield
12-16 serving(s)
Ingredients
- 1/4 cup warm water
- 2 teaspoons active dry yeast
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/4 cup butter, softened
- 1 - egg, slightly beaten
- 1 cup milk
- 3-1/2 cups all-purpose flour
- 2 teaspoons canola oil
- 6 ripe peaches, peeled, sliced
- 3 teaspoons apricot or raspberry jam
- 1 teaspoon ground cinnamon
How To Make baltimore peach cake
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Step 1In mixing bowl of mixer, add warm water and yeast. Let yeast dissolve a few minutes.
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Step 2Pour milk into microwave-proof cup. Cook on HIGH 30 seconds.
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Step 3Add milk to mixer bowl with brown sugar, salt, egg, butter. Mix.
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Step 4Add flour, 1 cup at a time, mixing thoroughly. Add last 1/2 cup of flour. Mix until dough is slightly sticky.
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Step 5Add canola oil; continue mixing. Form dough into a ball; place in a greased bowl, covered with wet tea towel or plastic wrap.
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Step 6Let rise in a warm oven (125 degrees F) for 30 minutes.
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Step 7Remove from oven; uncover. Punch dough down. Re-cover. Let rise 30 minutes more.
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Step 8Into a buttered 13 X 9 X 2" pan, press dough evenly.
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Step 9Top dough with layered peaches, over lapping each other.
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Step 10Bake in a preheated 375 degee oven for 25 minutes.
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Step 11Remove cake from oven; let cool 15 minutes.
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Step 12Brush with jam; sprinkle with cinnamon
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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