Baltimore Peach Cake

Recipe View In a large bowl, combine granulated sugar and yeast. Pour in warm milk, melted butter, and beaten egg. Whisk together until sugar is dissolved. (5 minutes)

Recipe View Gradually add flour, stirring until mostly moistened. If the dough is too wet, add more flour until a soft, slightly sticky dough forms. Add salt and stir to combine. (5-10 minutes)

Recipe View Cover the bowl with a damp towel and let rise in a warm place until doubled in volume, about 1 1/2 hours. (90 minutes)

Recipe View Grease a 9x13-inch baking dish with 1/2 tablespoon butter. (2 minutes)

Recipe View Split peaches in half along the seam, remove the pits, and slice halves into quarters, then into eighths. (10 minutes)

Recipe View Transfer the risen dough to the prepared baking dish. Use a spatula to spread the dough evenly to the corners of the dish. (5 minutes)

Recipe View Cover the dish with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes. (30-45 minutes)

Recipe View Preheat the oven to 375°F (190°C). (10 minutes)

Recipe View Arrange peach slices over the dough, pressing them in lightly. Drizzle with 2 1/2 tablespoons melted butter, then sprinkle with Demerara sugar. (10 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the cake (not through a peach) comes out clean, 40 to 45 minutes. (40-45 minutes)

Recipe View While the cake is baking, combine apricot preserves and a small amount of hot water in a small bowl. Mix until the preserves are heated and brushable. (5 minutes)

Recipe View Once the cake is out of the oven, brush the glaze evenly over the top. Let cool to room temperature before slicing and serving. (20 minutes)