Ingredients for - Baltimore Peach Cake
How to cook deliciously - 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.
