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cake sits on a white square plate, garnished with fresh mint.
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4.50 from 2 votes

Baltimore Peach Cake

Baltimore Peach Cake is a yeasted sweet cake recipe topped with cinnamon-sugar dusted peach slices and baked to golden perfection.
Course: Cake, Maryland Recipes
Cuisine: American, Baltimore, German
Keyword: Baltimore Peach Cake, baltimore peach cake history, old fashioned peach cake, peach slab cake, yeasted peach cake
Servings: 16 slices
Calories: 180kcal
Author: NicholeL


Yeasted Cake

  • 1 packet dry active yeast
  • ¼ cup water 100-110 degrees F
  • 1 cup milk
  • 4 tablespoon unsalted butter melted
  • 1 large egg lightly beaten
  • ¼ cup sugar
  • 1 teaspoon salt
  • 3 cups all purpose flour


  • 4 cups peaches sliced
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 4 tablespoon peach preserves


Yeasted Cake

  • Heat water to 100-110 degrees F and sprinkle the packet of yeast on top. Set aside 5 minutes to proof. Yeast will be bubbly on top.
    1 packet dry active yeast, ¼ cup water
  • Add milk to a small saucepan and heat over medium high heat, whisking frequently. When bubbles appear around the edges of the saucepan remove from the heat. Set aside and let cool a few minutes.
    1 cup milk
  • Then whisk in melted butter, beaten egg, sugar and salt. Pour mixture into a stand mixer and add in yeast mixture as well.
    4 tablespoon unsalted butter, 1 large egg, ¼ cup sugar, 1 teaspoon salt
  • Mix on low speed, adding in flour, ½ cup at a time. Once incorporated increase speed to medium and mix until a soft dough forms, about 5 minutes.
    3 cups all purpose flour
  • Transfer dough to a lightly floured surface and knead for 5 minutes. Grease a bowl with butter or baking spray and place dough in the bowl, turning once to coat. Cover and let rise in a warm area for 1 hour or until it has doubled in size.
  • Punch down dough and let rise another 30 minutes.
  • Preheat the oven to 350 degrees. Grease a 9x13 baking dish or sheet with butter or baking spray.
  • Press the dough into the baking sheet, ensuring it reaches all edges of the sheet. Prick the dough with a fork, leaving ¼-1/2 inch border around the edges. This will ensure the dough doesn't rise too much.


  • Peel and slice peaches into wedges. If using frozen, ensure peaches are fully thawed and drain all juice.
    4 cups peaches

Assembly, Baking, Glaze

  • Arrange the peach slices in a single line, each piece slightly overlapping the last across the pricked portion of the dough. Repeat in rows until area is covered and peaches are used.
  • Combine cinnamon and sugar together in a small bowl. Sprinkle over the peaches.
    ¼ cup sugar, 1 teaspoon cinnamon
  • Bake for 30-35 minutes or until dough is golden brown. Remove from the oven and set aside.
  • In a small bowl, add the preserves and microwave for 30 seconds until warmed through. Stir well and then brush on top of the peaches.
    4 tablespoon peach preserves
  • Let cake sit for 15-20 minutes before slicing into squares and serving.


Recipe Adapted from The Baltimore Sun


Serving: 1slice | Calories: 180kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 109mg | Fiber: 1g | Sugar: 13g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg