Lebanon County Peach Cake Recipes

BALTIMORE PEACH CAKE

Baltimore Peach Cake image

I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 2h55m

Yield 12

Number Of Ingredients 11

Ingredients

⅓ cup white sugar
1 package active dry yeast
1 ¼ cups warm milk (no hotter than 100 degrees F (38 degrees C))
¼ cup melted butter
1 large egg, beaten
1 ½ teaspoons kosher salt
3 cups all-purpose flour, or more as needed
3 tablespoons butter, divided
3 ½ ripe peaches
⅓ cup apricot preserves
2 tablespoons Demerara sugar

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.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g

FRESH PEACH CAKE

Fresh Peach Cake image

This is a quick and easy peach cake made with fresh peaches.

Provided by Chantal

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

¾ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
4 medium (blank)s fresh peaches - peeled, pitted, and sliced
2 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g

GEORGIA PEACH CAKE

Georgia Peach Cake image

Make and share this Georgia Peach Cake recipe from Food.com.

Provided by breezermom

Categories Dessert

Time 1h3m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup unbleached flour
1/4 cup plus 2 tbsp light brown sugar, firmly packed
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter
1/3 cup sugar
1 tablespoon quick-cooking tapioca, uncooked
1/4 teaspoon ground nutmeg
6 large fresh peaches, peeled and cut into 1/2 inch thick slices
2 tablespoons fresh lemon juice
1/4 cup plus 2 tbsp sour cream
1/4 teaspoon baking soda
1/4 cup unsalted butter, softened
1/3 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
ice cream, vanilla or peach

Steps:

Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.