I couldn’t let summer slip by without sharing a peach recipe, and this one really takes the cake! See what I did there? 😉 Often known as “Maryland Peach Cake” or “Baltimore Peach Cake”, this dessert is based on an ancient recipe from my grandmother’s recipe box. Legend has it that the original German version was made with onions, but don’t worry, we’re only using bright and juicy peaches today. A key part of the original peach cake recipe is the cake itself–which is actually more of a bread! The texture is a cross between my pizza dough and sweet bread, thanks to the addition of yeast. It’s not at all your typical cake and leans more towards a bread or galette, if anything. This peach cake is one of my grandmother’s favorite desserts, and I have a feeling it might become one of yours too.
What You Need to Make Peach Cake
Unlike many of my yeast-dough recipes, the dough for this peach cake does not require much kneading and won’t develop the smooth, elastic consistency you’re used to (like my sticky buns). It’s more similar to my beignet dough, except maybe even stickier. It can be a bit tricky to work with, but it is essential for the traditional peach cake texture. Another important thing to note is that this dough is enriched. This simply means the dough contains a high percentage of fat, which helps tenderize and provide a soft, chewy texture and sweet flavor. Let’s go over some of the specific fats and other ingredients used in this peach cake recipe:
Milk. This is one of the many types of fat we will use to enrich our dough. Any type will work, but I use whole milk. Yeast. An essential ingredient for this cake, yeast provides both flavor and texture. I prefer the results made with active dry, but you can also use instant. Scroll down to the recipe notes for instructions with instant yeast. Egg. Also part of our enriched dough, eggs tenderize and add structure. Egg wash on the exterior of the dough adds a beautiful golden color. Melted butter. This also helps enrich our dough. Use unsalted since we add salt ourselves. Flour. Use all-purpose flour; I don’t recommend using bread or cake flour for this recipe. Peaches. I use yellow peaches in this recipe because I find they are the best option for baking. Their texture holds up better than white peaches, and they have a little more acid, which complements the sweetness in the cake. Try to find yellow freestone peaches if you can–their pits are much easier to remove than clingstone peaches (these are my preferred peaches when making my peach crisp recipe, too). Sugar. A multi-purpose ingredient! A little sugar in the yeast mixture feeds our yeast and produces carbon dioxide, creating bubbles and an airy texture. Both types of sugar in the dough add sweetness and moisture, and the coarse granulated sugar on the exterior adds texture and a rustic feel. I use a bit of sugar in many of my yeast recipes, like my artisan bread. Vanilla extract. The glaze gets its sweet, slightly floral flavor from vanilla extract. If you haven’t read my post on how to make vanilla extract, you need to! The process is crazy simple, and even though it does take some time, the results are better than anything you can buy at the store.
SAM’S TIP: While not necessary, lightly brushing your peaches with a bit of lemon or lime juice after layering them on your cake will help inhibit browning (and impart a subtle tartness!). I use this trick with the bananas in my banana pudding, too.
How to Make Peach Cake
SAM’S TIP: I like the look of the cake with unpeeled peaches, but if you prefer to peel your peaches before slicing, that will work too! Enjoy!
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Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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