Baltimore Peach Cake
Scroll down for the recipe.
The text on this page can be copied and printed.


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


TOPPING:

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.



Watch these website for more recipes. If you would like to submit a summer recipe for publication, send it to LaraOct7@aol.com.
In the meantime, click the links below for other pages at Lara's Den.


I Rode A Wild Horse Once

The Old Maytag

Residue

Reunion

Makes Me Wonder

The Grand Old Mansion

Queen Anne's Lace

Balancing Act


And.......for many others, click the index image.



Click here to send this site to a friend!

Graphics by Marilyn
http://graphicsbymarilyn.com

graphicsbymarilyn@yahoo.com