Unmasking the Secret to Irresistible Baltimore Peach Cake!

1. Combine sugar and yeast in a bowl. Pour in milk, melted butter, and egg; whisk together until sugar is dissolved. Stir in flour, a small amount at a time, until mostly moistened, adding more if the dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together. Cover with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.

2. Start the topping: Grease a 9×13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then into eighths.

3. Transfer dough to the prepared 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.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. Arrange peach slices over dough, pressing them in lightly. Drizzle with 2 1/2 tablespoons melted butter, then sprinkle with Demerara sugar.

6. Bake in the preheated oven until a toothpick inserted into cake (not through a peach) comes out clean, 40 to 45 minutes.

7. Combine apricot preserves and hot water in a small bowl and mix until preserves are heated and brushable; brush glaze over cake. Let cool to room temperature before slicing.

   

Cooking Tips:

This recipe has been updated to include a few easy fixes I learned after filming the video.

You can substitute 3/4 teaspoon fine salt for the kosher salt and replace Demerara with any other sugar.

Both peach and apricot preserves, or jam, will work for the glaze.