Baltimore Peach Cake
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This recipe uses yeast and makes a delicious cake. In fact, I bought fresh peaches and made it yesterday.

Makes 2 cakes, serving 4 to 6 each

1 3/4 cups unsifted all-purpose flour (divided use)

1/4 cup sugar

1/2 teaspoon salt

1 package active dry yeast

2 tablespoons butter or margarine, softened

1/2 cup hot water (120 degrees to 130 degrees)

1 egg


1 1/2 to 2 cups peeled, sliced peaches

3 tablespoons sugar

1/4 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; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg and 1/2 cup flour or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.

Spread batter evenly into two greased 9-inch round pans or one 9-inch square pan.

Arrange peaches on batter. Sprinkle with combined sugar and cinnamon. Cover and let rise in a warm place, free from draft, until double in bulk, about 1 hour.

Bake at 400 degrees for 25 minutes. Allow to cool for 10 minutes. Heat apricot jam in a 1-quart sauce pan over low heat. Add food coloring; brush on warm peach cakes.

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