BALTIMORE PEACH CAKE

Anne found the original recipe in the Baltimore Sun. She eventually used it to make a variation of the plum cake Aunt Julia used to make.

 

Use any suitable fruit. Our favorites so far are peaches, Italian prune plums and apples.

Preheat oven to 350 degrees.

Grease a 9 x 13 baking pan.

Cake:

1 envelope (1 scant tablespoon) active dry yeast

cup lukewarm water

cup milk

cup butter, room temperature

cup sugar

3 eggs, room temperature

2 cups flour

tsp salt

Topping:

Fresh peaches or plums or apples (MacIntosh, Jonathan, Jonagold, Cortland)

cup sugar, either white or brown, according to your taste plus 1 teaspoon ground cinnamon

 

Whisk dry yeast into warm water with a pinch of sugar to proof.

Cream butter and first cup sugar until light. Add eggs and beat until well incorporated.

Add flour in three parts, alternating with yeast mixture first, then milk. Beat just until smooth.

Spread batter evenly in greased baking pan.  The time needed to prepare the fruit and arrange it on the top of the cake is usually enough time for the yeast to raise the batter. You may allow it to rise an extra half hour or so after the fruit is in place before baking, but it is not necessary.

If using peaches, peel, remove stones and slice into even slices, usually about 1/8 of a medium peach. With apples, peel and core, then slice into even slices, usually 12 to a medium apple. With prune plums, cut into quarters and remove pits. The number of fruits needed will vary according to the size of fruits, the thickness of slices, and how closely you pack the pieces. Cover the top of the batter evenly with a single layer of fruit.

Stir together the cup topping sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the top of the fruit and bake in preheated 350 degree oven until nicely browned. Remove and cool on rack. Serve warm or at room temperature.