Description
A traditional Baltimore-style yeasted cake topped with fresh peaches and a sparkling sugar finish—perfect for summer entertaining or cozy family breakfasts.
Ingredients
- 3 tbsp granulated sugar, divided
- ½ cup whole milk, warmed
- 1 packet active dry yeast
- 1 large egg
- 2 cups all-purpose flour
- ½ tsp salt
- 4 tbsp unsalted butter, softened
- 3 large peaches, sliced
- ¼ cup sanding sugar
- 2 tbsp apricot jam
Instructions
- Dissolve 1 tsp sugar in warm milk, add yeast, let foam 5 minutes. Whisk in egg.
- Mix flour, salt, remaining sugar in stand mixer. Add yeast mixture, knead 5 minutes.
- Add butter piece by piece, knead until smooth, about 5 minutes.
- Rise in buttered bowl 1 hour until doubled.
- Pat into buttered 13×9 pan, rise 1 hour.
- Top with peaches, sprinkle with sanding sugar. Bake at 350°F for 40-45 minutes.
- Brush with jam while warm, cool before serving.
Notes
Use ripe but firm peaches for best results. Cake keeps covered for 2-3 days and tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 45 minutes (Rising Time: 2 hours)