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A classic cake that's just peachy


Kathleen Spross of Windsor Mill was looking for a recipe for a Baltimore Peach Cake. The recipe for this local favorite has appeared in this column in the past and quite a few readers sent in copies of the column they had saved from years back.

Gloria Kohlhepp from Baltimore sent in a slightly different version of the classic cake from The Maryland Classics cookbook published by the Baltimore Gas and Electric Co. in 1985.

Summer is the ideal time to make this delicious cake while the peaches are plentiful and at their seasonal best. It makes a wonderful brunch treat or would work just as nicely as a dessert topped with a scoop of vanilla ice cream or fresh whipped cream.

Baltimore Peach Cake

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


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

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 saucepan over low heat. Add food coloring; brush on warm peach cakes.

Per serving (based on 12 servings): 160 calories; 3 grams protein; 3 grams fat; 1 gram saturated fat; 32 grams carbohydrate; 1 gram fiber; 23 milligrams cholesterol; 122 milligrams sodium

Recipe requests

Lucy Mazzagetti from Yardville, N.J., would like a recipe for Cream of Carrot Soup.

Doris Bell is looking for a recipe for an Amish Friendship Bread. The bread takes 10 days to complete. On the 10th day, after you mix in the last ingredients, the mixture is divided so that you would have enough to give a portion to three friends with a copy of the recipe.

If you are looking for a hard-to-find recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited for clarity.

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