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Cake Baltimore Peach Cake

posted by Pat T 08-11-98 5:42 AM


1 pkg. yeast, fresh or dry
1/2 c. warm water
1/4 c. granulated sugar
3 c. flour
1 c. milk
1/4 c. butter
1 tsp. salt
vegetable oil
6 or 7 peaches (peeling is
optional) pitted, cut into
1/2 c. brown sugar
1 Tbsp. butter
1 Tbsp. cornstarch
8 oz. apricot glaze or
strained apricot preserves

Dissolve yeast in water in a 2-quart mixing bowl. Add 1
cup flour and 1 teaspoon granulated sugar. Mix well. Cover
bowl with plastic wrap and allow mixture to rise 2 hours until doubled in size. Stir the mixture well. Add rest of sugar, salt, milk and 1 cup flour. Mix well; add remaining 1 cup flour.

Place on floured surface and knead. Add flour while kneading until dough is smooth and satiny and no longer sticky. Put light coat of vegetable oil on sides and bottom of 2-quart bowl. Put dough in bowl.

Cover with plastic wrap and allow to rise until doubled in size. Oil 2 9-inch cake pans with Crisco or other solid shortening. Remove dough from bowl. Knead lightly for 1 minute. Divide dough in half. Using a rolling pin and some flour, roll half the dough into a circle slightly smaller than the diameter of the pan. Repeat with remaining half of dough. Place in baking pan.

Place slices of peaches on top in circles. In small bowl, combine brown sugar, butter and cornstarch. (This mixture does not have to be well mixed; butter can remain in hunks.) Sprinkle over peaches. Cover pan with plastic wrap and allow to rise for about 30 minutes in a warm place.

Preheat oven to 400 degrees. When dough has risen to
double in size, remove plastic wrap and bake peach cake for 20 minutes. Test with toothpick for doneness. If it comes out clean, the cake should be done. Heat apricot glaze or preserves in saucepan. Using a pastry brush. Coat the entire top of the cake while it is still hot from the oven. Can be served hot or cold.

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