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#BrunchWeek: Baltimore Peach Cake

Back when Baltimore, MD was booming in peach production, this yeasted cake topped with fresh peaches was found just about everywhere.
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Cake
Servings 16


  • 1 packet yeast such as Red Star Premium Yeast
  • ¼ cup warm water
  • 1 cup milk
  • ½ cup granulated sugar such Dixie Crystals, divided
  • ¼ cup unsalted butter melted and cooled
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 3 cups all purpose flour
  • 4 cups sliced peaches
  • 4 tablespoon jam peach, apricot, raspberry, cherry, etc.
  • 1 teaspoon cinnamon


  • 1. Pour the yeast over the warm water and allow to sit for 5 minutes or until bubbly.
  • 2. Meanwhile, scald the milk by adding it to a saucepan over medium heat. Whisk constantly, allowing bubbles to appear on the sides. Once bubbles appear in the center, remove from the heat and allow to cool
  • 3. Add ¼ cup of sugar, melted butter and salt to the yeast mixture. Pour into a mixing bowl with the dough hook attached. Add the scalded milk and egg to the mixer and start the mixer on low.
  • 4. Add flour 1 cup at a time until a dough begins to form. Use a rubber spatula sprayed with cooking spray to pull dough away from the side of the bowl. Increase the speed of the mixer to medium and mix until a slightly sticky dough has formed.
  • 5. Turn out the dough onto a lightly floured surface and knead for 3 minutes. Transfer the dough to a lightly oil bowl, turn over once to coat and cover with a clean kitchen towel. Allow to rise for 1 hour in a warm place, or until dough has doubled in size.
  • 6. Punch down dough and allow to rise for another 30 minutes.
  • 7. Preheat the oven to 375. Spray a 9x13 baking dish with non-stick cooking spray.
  • 8. After the last rise of the dough, press into the prepared baking dish, making sure the dough reaches the edges. Prick dough with a fork to make sure it will not rise too much.
  • 9. Arrange the peach slices in overlapping layers on top of the dough, leaving ¼ inch or less of a border.
  • 10. Sprinkle peaches with the remaining ½ cup of sugar.
  • 11. Bake for 25-35 minutes or until the dough is lightly browned and cooked through. Transfer to a wire rack.
  • 12. Mix jam flavor of your choice with 1 teaspoon of water and brush on top of the peaches. Sprinkle with the cinnamon. Allow cake to cool for at least 30 minutes before slicing.


Adapted from: Randi Kelly’s 1981 Baltimore Sun article 

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword baking, Baltimore Peach Cake, BrunchWeek, cake, peaches
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