Baltimore peach cake
Makes 8-10 servings
1 3/4 cups unsifted all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
2 tablespoons softened butter or margarine
1/2 cup very hot tap water
1 1/2 to 2 cups peeled, sliced peaches
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup apricot jam
1 drop red food coloring, optional
In a large mixing bowl, thoroughly mix 1/2 cup flour, sugar, salt and undissolved yeast. Beat in butter or margarine. Gradually add water to dry ingredients and beat 2 minutes at medium speed of the electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in remaining flour and spread batter evenly into two greased, 9-inch round pans or one 9-inch square pan.
Arrange sliced peaches on the cake batter. Combine the sugar and cinnamon and sprinkle mixture over peaches. Cover and let rise in a warm place until double in bulk, about 1 hour.
Bake at 400 degrees for 25 minutes.
Heat apricot jam in a 1-quart sauce pan and add food coloring, if using. Brush on warm peach cake.
Actually, one can use raspberry jam, apricot, or peach jam. It is all good.
(I do not slice the peaches. I just quarter them}.............you can do what ever you like, but the key is fresh peaches.