BALTIMORE PEACH CAKE
This recipe was one of the most popular items sold at Baltimore bakeries in the 1950s to 1960s. Recipe was shared with me by the son of one of the bakers.
Provided by Connee Conehead
Categories Cakes
Time 2h25m
Number Of Ingredients 12
Steps:
- 1. In mixing bowl of mixer, add warm water and yeast. Let yeast dissolve a few minutes.
- 2. Pour milk into microwave-proof cup. Cook on HIGH 30 seconds.
- 3. Add milk to mixer bowl with brown sugar, salt, egg, butter. Mix.
- 4. Add flour, 1 cup at a time, mixing thoroughly. Add last 1/2 cup of flour. Mix until dough is slightly sticky.
- 5. Add canola oil; continue mixing. Form dough into a ball; place in a greased bowl, covered with wet tea towel or plastic wrap.
- 6. Let rise in a warm oven (125 degrees F) for 30 minutes.
- 7. Remove from oven; uncover. Punch dough down. Re-cover. Let rise 30 minutes more.
- 8. Into a buttered 13 X 9 X 2" pan, press dough evenly.
- 9. Top dough with layered peaches, over lapping each other.
- 10. Bake in a preheated 375 degee oven for 25 minutes.
- 11. Remove cake from oven; let cool 15 minutes.
- 12. Brush with jam; sprinkle with cinnamon
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