Baltimore peach cake

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Greymo
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2015/07/20 17:52:13 (permalink)

Baltimore peach cake

A very regional baked good in the Baltimore area is the Baltimore peach cake.  The season is now here.  This is something that people go to bakeries to buy, although you can make it at home.  The bakeries compete to see which one is best.

The bakery that we love the most is over 20 miles from us but , as  a tradition, we usually go up at least once during the season.  We always order ahead as there is a line to purchase them and they run out every day!

So for most of the season, I make them at home as a light dessert.  They are yeast dough based so not really a cake, although some people use a cake recipe but that is not the original.

 
If anyone would like the recipe, I will gladly post it.
post edited by Greymo - 2015/07/20 17:53:38
#1

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    JB-ME
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    Re: Baltimore peach cake 2015/07/20 18:28:48 (permalink)
    I would love to have you post the recipe! I make bread and other yeast baked goods.
    #2
    lleechef
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    Re: Baltimore peach cake 2015/07/20 20:46:00 (permalink)
    Post the recipe, please!!!!
     
    #3
    Root-Beer Man
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    Re: Baltimore peach cake 2015/07/20 20:55:37 (permalink)
    I'd love to see your recipe! I love peaches in a variety things and my tree actually has a few on it this year, (after having none last year due to the extreme cold we endured).
    #4
    Greymo
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    Re: Baltimore peach cake 2015/07/20 21:25:29 (permalink)
    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 egg
    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.
    #5
    signman
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    Re: Baltimore peach cake 2015/07/20 21:38:15 (permalink)
    What bakery do you love the most?
    #6
    Greymo
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    Re: Baltimore peach cake 2015/07/20 21:48:45 (permalink)
    #7
    buffetbuster
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    Re: Baltimore peach cake 2015/07/21 06:27:09 (permalink)
    Greymo-
    Thanks for this thread.  In all my years of going to Baltimore, I have never heard of Baltimore peach cake.  I hope I can make it back down before the season ends.
    #8
    lleechef
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    Re: Baltimore peach cake 2015/07/21 11:16:06 (permalink)
    Thanks for the recipe!  We have delicious Georgia peaches now, I'm going to try it.
     
    I have a question about the pans.  The recipe says to put the batter into two 9-inch round pans or one 9-inch square pan.  ???
    post edited by lleechef - 2015/07/21 11:21:19
    #9
    CajunKing
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    Re: Baltimore peach cake 2015/07/21 15:20:03 (permalink)
    Like BB I had never heard of these before and now I am craving them, I had to google Baltimore Peach Cake (Images) and OMG.
     
    I would love them, and I think BB would like them too it is more yeast peach pie than cake, but the ones with cake batter looked like winners too.
     
    Thanks Greymo for sharing, now you made me hungry!
    #10
    JB-ME
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    Re: Baltimore peach cake 2015/07/21 18:32:29 (permalink)
    lleechef
    Thanks for the recipe!  We have delicious Georgia peaches now, I'm going to try it.
    I have a question about the pans.  The recipe says to put the batter into two 9-inch round pans or one 9-inch square pan.  ???

    Most likely that was a typo and should have been two square pans, or you could probably use one 9x13 pan.
    Thanks to Greymo for sharing the recipe. I wonder if you've ever made a version from other fresh fruits--blueberries or apples come to mind first. They would go well with the cinnamon.
    post edited by JB-ME - 2015/07/21 20:17:46
    #11
    Greymo
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    Re: Baltimore peach cake 2015/07/21 20:08:18 (permalink)
    I use a 9 inch square baking glass dish, which does a great job.  This is not supposed to be thin; it is supposed to be more cake-like.  I think that the newspaper did indeed make an error.  I made one for dinner tonight and it was wonderful.  I do not use the cinnamon as I really want the peach flavor to stand out.
     
    I am sure that this would be great with other fruits, too.  I have never done that as I think of it as a Baltimore specialty.  Also, you can use  another jam instead of apricot.  I always use peach as I make  my own peach jam and always have it on hand.
     
    Some people make a cake version of this but we like the bread version far more and it is the   authentic one.
     
     
    #12
    mar52
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    Re: Baltimore peach cake 2015/07/21 22:37:50 (permalink)
    Thanks for the recipe!  Sounds like a delicious, moist Bobka
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    lleechef
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    Re: Baltimore peach cake 2015/07/21 22:48:38 (permalink)
    Thanks greymo!  I figured as much, given the amount of ingredients that it should be ONE pan!
    #14
    rumaki
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    Re: Baltimore peach cake 2015/07/22 10:15:24 (permalink)
    My spouse worked in  Baltimore for years, and we used to get peaches all summer at the farmers market in Alexandria, VA. This would have been a wonderful use for them, but I never heard of it until now.
     
    Now that we're in Minnesota, of course, local peaches don't exist. The best peaches we've been able to get are Colorado peaches sold at a small kiosk near our house.  In Alexandria, the farmers brought them in by the truckload -- peaches, and tomatoes, too.  I miss them!
    #15
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