Baltimore Peach Cake is a cherished summer treat in the Mid-Atlantic region, particularly in Baltimore, where this sweet, yeasty cake topped with fresh, juicy peaches is a staple at local bakeries. The cake’s origins trace back to the city’s German-American community, blending rich dough with the season’s ripest peaches to create a dessert that’s both comforting and vibrant. The result is a tender, slightly sweet cake with a soft crumb, complemented by the natural sweetness and slight tartness of the peaches. It’s best enjoyed slightly warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
- 1 cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg, room temperature
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 6-8 ripe peaches, peeled, pitted, and sliced
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions:
- Prepare the Dough:
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes, until the yeast becomes foamy.
- In a large mixing bowl, combine the sugar, melted butter, and egg. Mix well until combined. Add the yeast mixture and stir to combine.
- Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Prepare the Peaches:
- While the dough is rising, slice the peaches and set them aside. In a small bowl, mix the light brown sugar and cinnamon together.
- Assemble the Cake:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or a large round cake pan.
- Punch down the risen dough and press it into the prepared pan, spreading it evenly to cover the bottom.
- Arrange the peach slices over the dough in a single layer. Sprinkle the cinnamon-sugar mixture evenly over the peaches.
- Let the assembled cake sit for about 20 minutes to allow the dough to rise slightly.
- Bake the Cake:
- Bake the cake in the preheated oven for 25-30 minutes, or until the edges are golden and the peaches are tender.
- Once baked, remove the cake from the oven and brush the melted butter over the top for a glossy finish.
- Serve:
- Allow the cake to cool slightly before slicing and serving. Enjoy it warm or at room temperature, plain or with a scoop of ice cream or whipped cream.
