Tuesday, August 20, 2013

Baltimore Peach Cake

2 cups flour
1 oz yeast
3 tablespoons lukewarm water
3 tablespoons butter, melted and cooled
1/3 cup milk, at room temperature
1/3 cup sugar
1 egg, at room temperature
1/2 teaspoon salt
4-6 halved or quartered peeled and pitted peaches, at room temperature
1-2 tablespoons raspberry jam (I used raspberry-peach jam), warmed if needed


Grease and flour or spray with baking spray a 8x8 inch pan. In a large mixing bowl, sprinkle the yeast on the water. Using an electric mixer with a dough hook combine the yeast, butter, sugar, and egg. Add the flour alternately with the milk and mix on low until smooth. The dough will be a bit sticky. Spread the dough out into the cake pan, taking care to reach all corners. Arrange peaches in a single layer, cut side up over the dough. Press the peaches into the dough. Cover and allow to sit 30 minutes to rise. Preheat oven to 350. Bake for 30-40 minutes or until the cake is cooked through. Remove from oven and immediately brush with jam.

This is the quintessential Baltimore summer dessert. Most often found in bakeries, I created a recipe to make it at home. Read more here at Coconut & Lime where I first posted the recipe.

I used raspberry jam with seeds in it but seedless is fine too.

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