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Baltimore Peach Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
190 minutes
Indulge in Chef John's irresistible Baltimore peach cake, a delightful fusion of cake and bread highlighting the season's finest peaches.
Ingredients:
  • 0.33333334326744 cup white sugar
  • 1 package active dry yeast
  • 1.25 cups warm milk (no hotter than 100 degrees F (38 degrees C))
  • 0.25 cup melted butter
  • 1 large egg, beaten
  • 3 cups all-purpose flour, or more as needed
  • 1.5 teaspoons kosher salt
  • 3 tablespoons butter, divided
  • 3.5 ripe peaches
  • butter
  • 2 tablespoons Demerara sugar
  • 0.33333334326744 cup apricot preserves
  • hot water
Instructions:
  • In a bowl, mix together sugar and yeast. Add milk, melted butter, and egg. Whisk until sugar is dissolved. Gradually add flour, stirring until mostly moistened. Adjust with more flour if needed. Stir in salt until a soft, slightly sticky dough forms. Cover with a damp towel and let the dough rise in a warm spot until doubled, approximately 1 1/2 hours.
  • Prepare the topping by greasing a 9x13-inch baking dish with 1/2 tablespoon of butter. Cut the peaches in half along the seam, then slice into quarters and finally into eighths.
  • Spread the dough in the baking dish corners, cover with plastic wrap, and let rise until doubled, 30-45 minutes.
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • Place peach slices on top of the dough, gently pressing them down. Pour 2 1/2 tablespoons of melted butter evenly over the peaches, then generously sprinkle with Demerara sugar.
  • Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the cake comes out clean (avoiding the peach).
  • In a small bowl, blend apricot preserves and hot water until the mixture is warmed and easy to brush. Brush the glaze over the cake and allow it to cool to room temperature before slicing.

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