Easy Baltimore Peach Cake

My Baltimore Peach Cake brings together the perfect balance of tender yeasted dough and juicy summer peaches.

You’ll fall in love with this traditional recipe that transforms simple ingredients into something truly special for your family table.

Why You’ll Love This Baltimore Peach Cake

I love how this Baltimore Peach Cake combines the best of both worlds—a soft, slightly sweet bread base topped with gorgeous fresh peaches.

I adore how forgiving this recipe is, and I love that it uses everyday ingredients to create something that looks bakery-worthy but feels wonderfully homemade.

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Easy Peach Cobbler with Hot Sugar Crust and Easy Fluffy Apple Pie Biscuits next!

Ingredients for This Baltimore Peach Cake Recipe

For the Yeasted Dough:

• 3 tablespoons granulated sugar, divided
• ½ cup whole milk, warmed
• 1 packet (2¼ teaspoons) active dry yeast
• 1 large egg, room temperature
• 2 cups all-purpose flour
• ½ teaspoon salt
• 4 tablespoons unsalted butter, softened, plus extra for greasing

For the Topping:

• 3 large ripe peaches, pitted and sliced ¼-inch thick
• ¼ cup coarse sanding sugar (regular sugar works too!)
• 2 tablespoons apricot jam or peach preserves

My Kitchen Notes: I always use the ripest peaches I can find—they should give slightly when you press them. If your peaches are a bit firm, that’s okay too; they’ll soften beautifully as the cake bakes.

Room temperature ingredients mix together much better, so take your egg and butter out about an hour before you start.

How to Make Baltimore Peach Cake

Step 1: Activate the Yeast Warm your milk to about 110°F (it should feel like a comfortable bath temperature). In a measuring cup, combine the warm milk with 1 teaspoon of sugar, then sprinkle the yeast over top. Let this mixture sit for 5-8 minutes until it becomes foamy and bubbly. Whisk in the egg until well combined.

Step 2: Make the Dough In your stand mixer bowl, whisk together the flour, salt, and remaining sugar. Attach the dough hook and pour in your yeast mixture. Mix on low speed until everything comes together, then knead for about 5 minutes. The dough will look a bit rough at first—that’s normal!

Step 3: Add the Butter With the mixer still running, add the softened butter piece by piece. Continue kneading for another 5 minutes until the dough becomes smooth and slightly elastic. It should pull away from the sides of the bowl.

Step 4: First Rise Transfer your dough to a well-buttered bowl, cover with plastic wrap, and place in a warm spot. I like to put mine on top of the refrigerator or in a slightly warm oven (turned off). Let it rise for about 1 hour until doubled in size.

Step 5: Shape and Second Rise Gently punch down the dough and transfer it to a buttered 13×9-inch rimmed baking sheet. Pat and stretch the dough to fit the pan evenly. Cover with plastic wrap and let rise again for 1 hour.

Step 6: Add Peaches and Bake Preheat your oven to 350°F. Arrange the peach slices over the dough in slightly overlapping rows—I like to make a beautiful pattern! Sprinkle the sanding sugar evenly over the peaches. Bake for 40-45 minutes until the edges are golden brown and the center feels set when lightly touched.

Step 7: Finish with Glaze While the cake is still warm, brush the peaches with your jam or preserves for a gorgeous, glossy finish. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Little Tricks That Make This Peach Cake a Big Hit

Temperature matters: Your milk should be warm but not hot—too hot will kill the yeast. I test it on my wrist like baby formula.

Don’t skip the second rise—this gives you that perfect tender texture.

Choose your peaches wisely: slightly soft peaches work best, but avoid mushy ones that will make your cake soggy.

Make it ahead: This cake actually tastes even better the next day as the flavors meld together beautifully.

Can I make Baltimore Peach Cake without a stand mixer?

Absolutely! You can mix the dough by hand, though it will take a bit more elbow grease.

Mix the wet and dry ingredients with a wooden spoon, then knead on a floured surface for about 10 minutes until smooth.

What if I can’t find sanding sugar?

Regular granulated sugar works perfectly fine! The sanding sugar just gives a prettier sparkle, but your cake will taste just as delicious with regular sugar.

Print

Can I use frozen peaches?

Fresh peaches really are best for this recipe, but if you must use frozen, thaw them completely and pat dry with paper towels to remove excess moisture.

How do I know when my yeast is good?

Your yeast mixture should become foamy and smell slightly yeasty within 5-8 minutes. If nothing happens, your yeast might be expired—start over with fresh yeast.

Can I make this cake dairy-free?

You can substitute the milk with unsweetened almond milk and use vegan butter, though the texture will be slightly different from the traditional version.

---

My Simple Ideas to Make Every Slice Extra Special

I love serving this Baltimore Peach Cake warm for breakfast with a cup of coffee, or as an afternoon treat with tea.

It’s absolutely perfect for summer gatherings, potluck dinners, or when you want to impress guests without too much fuss.

You can also serve it as a light dessert with a dollop of whipped cream or vanilla ice cream.