Baltimore Peach Cake

1 . Stage

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.

2 . Stage

Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

6 . Stage

Arrange peach slices onto dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.

7 . Stage

Bake in the preheated oven until a toothpick inserted into cake, not through a peach, comes out clean, 40 to 45 minutes.

8 . Stage

Heat apricot preserves up with a splash of water and brush glaze over the top of cake. Let cool to room temperature before slicing.