Cake Recipes

Baltimore Peach Cake

Baltimore Peach Cake


  • 1 3/4 cups white flour (bread flour recommended), divided
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast
  • 2 tablespoons butter, softened
  • 1/2 cup hot water
  • 1 egg
  • 1/4 cup seedless raspberry jam
  • Sliced fresh peaches (about 5)


  1. In a large bowl, combine 1/2 cup flour, sugar, salt and undissolved yeast. Add butter and beat for a few seconds on medium speed.
  2. Gradually add hot water and beat for 2 minutes on medium speed, scraping sides of bowl.
  3. Add egg and 1/2 cup flour, and beat on high speed for 2 minutes, scraping down sides of the bowl.
  4. Mix in remaining 3/4 cup flour, mixing until smooth and elastic. Roll into ball, let rest for 5 minutes.
  5. Spread dough in bottom and up the sides of a cookie sheet or 13 x 9 x 2 inch pan. Let rise until doubled in volume, about an hour.
  6. Heat oven to 350 degrees F.
  7. Meanwhile, peel and slice peaches.
  8. Press dough down a little and spread with raspberry jam. Assemble peaches on top of dough, then sprinkle with about 1/4 cup sugar. Top can be glazed with a little melted peach or apricot jam if desired.
  9. Bake until dough is done and edges are browned, about 25 minutes.
  10. After cooling, sprinkle with confectioners' sugar, if desired.

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