Recipe

Baltimore Peach Cake Recipe

Add Step-by-Step Photos	Vino4dino / All my dishes 1 year, 3 months ago My Mother used to pick up one of these cakes from a local Bakery a few times each summer and it was always my favorite cake for that time of year. Prep:30m Cook:30m Servings:6	Vino4dino
	seasonal

Does this look good? Yeah! / Nope

Fans

minitindel

rosemarybl

elgab89

greekgirrr

blueeyes68

clbacon

midgelet

Ingredients

1 3/4 cups white flour

1/4 cup sugar

1/2 teaspoon salt

1 package (1/4 ounce) active dry yeast

2 tablespoons butter, softened

1/2 cup hot water

1 egg, room temperature

4 tablespoons raspberry jam

4-6 peaches, peeled, pitted, and quartered

canola or cooking spray

One orange

1 cup sugar

1/2 cup room temperature water

Directions

First, grease or spray a 9" cake pan, sides and bottom.

Combine all the dry ingredients together in a mixer bowl (that's the flour, sugar, salt, and yeast). Start the mixer on low, and add the softened butter. Beat together for two minutes or so. Add the egg while the mixer is running. Slowly add the water.

You'll have a very sticky dough. You may want to use the oil spray on your hands so you can work the dough a little. Press the dough into the bottom of the prepped cake pan. You'll need to stretch it out a bit and pinch closed and holes. You'll end up with a very thin dough.

Spread the raspberry jam on top of the cake in an even layer. Arrange the peach quarters in the pan on top of the cake, pressing lightly on each to dent the dough. Cover with plastic wrap and set aside to rise in a warm place for one hour. Preheat the oven to 400 F. Remove the plastic wrap and bake for 25 minutes.

When 15 minutes or so have passed, cut your orange n half and juice it into a small saucepan. Scrape some of the pulp out of the orange and into the pot, leaving any membrane or white pith behind.

Turn the heat on under the juice to medium. Add the sugar and 1/2 cup water. Stir well to dissolve the sugar into the water and make a simple syrup. Cook over medium heat to reduce for seven minutes or so.

Remove the cake from the oven. Brush and spoon the syrup mixture over the top of the cake while it is hot. You don't have to use up all the syrup, but make sure the entire top of th ecake is well coated with the syrup.

Let the cake cool for at least 30-45 minutes before serving. It's also very good refrigerated.

Recent Gawkers

despinap

pinkrose

mrn

robindie

mmeforte

gummibea

viciousl

marky90

kdmom

borinda

jeffsgir

midgelet

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

minitindel 1 year, 3 months ago said:
Wow!!!! that looks yummy thank you high 5

rosemaryblue 1 year, 3 months ago said:
Love this! Love peaches. The combination of cinnamon, sugar and peaches is divine.

recipediva 1 year, 3 months ago said:
You are the best I HAVE BEEN looking for this recipe for years. Peach or plum cake...or butter cake. That recipe I have. I cant wait to make this. Thank you. You made my day..weeek..month...

kats_zoo 1 year, 3 months ago said:
The season is here, Yay:) I can't wait to try this. Yummy

elgab89 1 year, 3 months ago said:
This looks delicious! Great recipe!

midgelet 1 year, 3 months ago said:
Great recipe!

mrn 4 months ago said:
This sounds interesting, but i'm confused by the mixing directions. not sure which amounts of cinnamon & sugar to mix. (the cinnamon is actually one of the first five ingredients listed to mix into the batter. does anyone have clarification on the actual way to make this? thanks!

Add a Comment