A Peach of a Day

The other evening I was watching Martha Bakes on PBS and my ears perked up when I heard mentioned a yummy delicacy that originated in Baltimore…a city just a stone’s throw…but seems hours away with traffic…from Annapolis. A quick Google search turned up the following article…


…but I’m up for a baking challenge!

The usual cast of characters

2 tablespoons sugar

 1/2 cup whole milk

One 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)

1 large egg

2 cups all-purpose flour

1/2 teaspoon salt

4 tablespoons unsalted butter, cut into pieces, room temperature, plus more for bowl and pan

3 large peaches, pitted and sliced 1/4 inch thick

1/4 cup sanding sugar

 2 tablespoons red currant, apricot, or peach jelly

The Steps to Glory

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.

Enjoy during these last fading days of Summer

Best by a large body of water…and it tasted perfect to us. 

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18 thoughts on “A Peach of a Day

  1. I do love peaches…..looks fabulous. I do enjoy these little peeks into yours
    and the princesse’s lives. She is such a little treasure. Hope you enjoy
    the time left before school year begins. Tfs it’s so generous of you
    and your hero.

    Liked by 1 person

  2. I remember the divine Baltimore Peach Cake from my days of living in Baltimore in the mid 60’s!! I have never attempted to make it myself, yeast has always been a challenge for me. YOU have given me the courage to attempt facing my fear. The worst is a flat cake, right? The ever beautiful Princess is certainly enjoying the beach! Thank-you for a delightful post!

    Liked by 1 person

      1. Oh, my stars!! I did it and it was yumalicious!! I was so nervous and excited waiting for the dough to rise – almost like waiting for a first date! You gave me the courage to face my fear of the dreaded yeast beast. I think that my warm kitchen may deserve some of the credit for my success. Nevertheless, I faced the beast and I have conquered the fear! Now, if only I can repeat my victory for a family dinner. Hugs to The Princess!!! Thank-you for the recipe and the courage to try!


  3. Thank you for the memory! I grew up in Baltimore in the 1960s. My grandmother made this wonderful treat (mostly to stretch the food budget and provide something tasty for her 25 grandchildren). She made a similar version with apples as well. She called this a “smear cake” because she smeared the dough across the pan.

    Liked by 1 person

    1. Oh I hope it did your Grandmother’s cake justice! My family liked the subtle sweetness of the cake with the fresh peaches. I will try the Apple version this fall!


  4. I’m sitting at home, alone, and as I read through your blog post, I said aloud (to no one, mind you), “OH! This looks so good!!” Yup, gotta try this one 🙂


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