Baltimore Peach Cake Food

BALTIMORE PEACH CAKE

Steps:

• Combine 1 teaspoon sugar and milk in a glass measuring cup. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. Add egg and whisk to combine.
• Whisk together flour, salt, and remaining 1 tablespoon plus 2 teaspoons sugar in the bowl of an electric mixer. Place bowl on mixer fitted with the dough hook. Add milk mixture to flour mixture and beat to combine. Knead dough for 5 minutes. Add butter, piece by piece, and continue to knead until dough is smooth, about 5 minutes. Transfer dough to a buttered bowl, cover with plastic wrap, and set aside in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and remove from bowl. Pat dough into a buttered 13-by-9 1/2-inch rimmed baking sheet. Cover with plastic wrap and let rise for 1 hour.
• Preheat oven to 350 degrees. Arrange peaches on dough in a slightly overlapping pattern and sprinkle with sanding sugar. Bake until golden brown and set in the center, 40 to 45 minutes. Brush peaches with jelly. Let cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack.

BALTIMORE PEACH CAKE

Steps:

• Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
• Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
• Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
• Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
• Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
• Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

BALTIMORE PEACH CAKE

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

BALTIMORE PEACH CAKE

Steps:

• With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan.
• Mix together the 3/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base.
• Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all.
• Bake for 25-30 minutes in preheated 350 degree (Fahrenheit) oven.
• Cool, then slice into small squares.

BALTIMORE PEACH CAKE

Steps:

• First, grease or spray a 9" cake pan, sides and bottom.
• Combine all the dry ingredients together in a mixer bowl (that's the flour, sugar, salt, and yeast). Start the mixer on low, and add the softened butter. Beat together for two minutes or so. Add the egg while the mixer is running. Slowly add the water.
• You'll have a very sticky dough. You may want to use the oil spray on your hands so you can work the dough a little. Press the dough into the bottom of the prepped cake pan. You'll need to stretch it out a bit and pinch closed the holes. You'll end up with a very thin dough.
• Spread the raspberry jam on top of the cake in an even layer. Arrange the peach quarters in the pan on top of the cake, pressing lightly on each to dent the dough. Cover with plastic wrap and set aside to rise in a warm place for one hour.
• Preheat the oven to 400°F Remove the plastic wrap and bake for 25 minutes.
• When 15 minutes or so have passed, cut your orange in half and juice it into a small saucepan. Scrape some of the pulp out of the orange and into the pot, leaving any membrane or white pith behind.
• Turn the heat on under the juice to medium. Add the sugar and 1/2 cup water. Stir well to dissolve the sugar into the water and make a simple syrup. Cook over medium heat to reduce for seven minutes or so.
• Remove the cake from the oven. Brush and spoon the syrup mixture over the top of the cake while it is hot. You don't have to use up all the syrup, but make sure the entire top of the cake is well coated with the syrup.
• Let the cake cool for at least 30-45 minutes before serving. It's also very good refrigerated.