A reader asked for my colleague Jacques Kelly's peach cake recipe recently, and Jacques was good enough to bring in a recipe from his 1979 BGE cookbook.
Not that Jacques actually approves of this glazed abomination. It's just a recipe that's out there and he's willing to share it -- so long as you don't blame him for the sickly sweet results.
Please don't hold him responsible for the red food coloring or optional margarine, either.
1 3/4 cups unsifted all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons butter or margarine, softened
1/2 cup hot water (120-130 degrees)
In a large mixing bowl, thoroughly mix 1/2 cup flour, sugar, salt and undissolved yeast. Beat in butter or margarine. Gradually add water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour or enough flour 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. Cover with 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 color
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 cook 10 minutes. Heat apricot jam in a 1-quart saucepan over low heat. Add food color; brush on warm Peach Cake.
Sun photo by Elizabeth Malby