Old Fashioned Peach Cake Recipes

BALTIMORE PEACH CAKE

Steps:

• Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
• Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
• Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
• Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
• Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
• Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

OLD-FASHIONED PEACH CAKE

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients in a large mixer bowl.
• Blend at low speed til moistened.
• Beat 2 minutes and medium.
• Spread into a greased and floured 13x9 pan.
• Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly.
• Sprinkle over the batter.
• Bake at 350 for 40-50 minutes until center springs back when touched.
• Serve slightly warm, with whipped cream.