Baltimore Peach Cake
Today I tried my hand at making a Baltimore peach cake. It's a traditional recipe sold by most bakeries around here, but it's pretty easy to make at home. The version I made varies from the traditional in a couple of respects.
For the dough:
1 3/4 cups white flour
1/4 cup sugar
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
2 tablespoons room temperature butter (lesson learned-- cut it off the stick and *then* allow it to warm-- what a mess)
1/2 cup hot water
1 room temperature egg
Put the first four ingedients in a mixer bowl and blend for a minute or two on low. Add the butter and blend well -- another minute at least. Add the egg and blend that in. Add the water a little bit at a time. As you add the water it starts to become sticky, so depending on your mixer you may have to crank it up. Keep mixing until all ingredients are well blended and you have a mass of sticky dough. Put the dough into a well greased but not floured round cake pan. I put vegetable oil on my hands to make the dough easier to work with. Spread it out as evenly as possible.
For the topping:
3 or 4 T. raspberry jam
6 peaches, peeled and with pits removed. If you can get neat slices great, otherwise just tear into chunks.
Spread the jam over the dough. This works best with very clean fingers, although if you can use a knife or spoon go for it. Try to get a nice covering to the edges. Then spread the peaches over the top, completely covering the dough. Cover with plastic wrap and put in a warm place for one hour.
After an hour, remove the plastic wrap and bake in a preheated 400 F oven for 25 minutes.
For the glaze:
Juice an orange into a saucepan. Pulp is fine, but try not to get the membranes or pith. Add roughly 1/3 c. water and 1 c. sugar. The amount of water depends on how juicy the orange is -- you don't want this step to take too long although it's not a disaster if it does -- it's just time consuming. Stir over medium heat until reduced to a syrup.
After the 25 minutes remove the cake from the oven. Spoon the glaze over the top -- you may have some left over, but you want good coverage. Allow the glaze to set. Serve warm or cold.
Here's the original that I based mine on: http://www.toomanychefs.net/archives/001954.php
Note: I couldn't get my photo to upload, but there's one here: http://jonparker.com/peachcake2.jpg
Yum! Thanks for posting the recipe. I'm in MD, but not near Baltimore and haven't seen that around. I'm going to have to try it. Wish I'd checked in here yesterday, when I was faced with a million peaches (which is never a bad thing, actually). I ended up making peach coffeecake and peach bbq sauce.
Awhile back another Baltimorean posted his family recipe for peach cake, where the dough was not a yeasted dough. I've been playing around and tweaking that one ever since. I like it because the cake part does not overwhelm the peaches, so they really have a chance to shine. I think the yeasted version is more traditional though, so I might have to give that one a go soon. Yours looks great, Jon!
Sounds delicious and looks beautiful. This sentence from the urbanite article really intrigued me "...try to imagine something like a rectangular peach pizza where, instead of tomatoes and cheese, you find sliced or quartered peaches and a sprinkling of sugar or brush of simple syrup on sweet raised dough. "
Thanks for sharing.