Baltimore Peach Cake
Baltimore Peach Cake is a delightful, moist dessert featuring fresh peaches and a tender yeast-based batter, perfect for summer gatherings and family celebrations.
Ingredients
Instructions
- Sprinkle yeast into very warm water in a bowl and stir to dissolve.
- Thoroughly cream margarine with sugar in a large electric mixer bowl.
- Add the yeast mixture, eggs, sifted flour, salt, and milk to the creamed mixture.
- Beat at medium speed until blended, about 45 seconds.
- Spread the batter in a well-greased 9-inch square pan.
- Arrange sugared, sliced, well-drained peaches on top of the batter.
- Sprinkle with cinnamon sugar if desired.
- Bake at 350°F (175°C) for approximately 45 minutes or until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. Make sure the peaches are well-drained to prevent a soggy cake. If fresh peaches aren't available, you can substitute with canned peaches, but reduce the sugar in the recipe as they are usually syrupy. This cake is also delightful with a sprinkle of nutmeg added to the cinnamon sugar.
Serving Suggestions
This cake is lovely served warm or at room temperature. It pairs beautifully with vanilla ice cream or a dollop of whipped cream for a delightful dessert. For added texture, consider serving alongside Mary'S Biscuits for a charming afternoon tea spread. Freshly brewed coffee or tea complements the flavors perfectly.
Storage & Reheating
Store leftover Baltimore Peach Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in an oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Baltimore Peach Cake contains roughly 634 calories, with 12g protein, 104g carbohydrates, and 19g fat. It is an excellent source of iron (33% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1131mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches, but make sure to thaw and drain them well before using to avoid excess moisture in the cake. It's best to pat them dry with a paper towel.
How can I make this recipe gluten-free?
To make Baltimore Peach Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to achieve the right texture. Adjust baking time as needed.
What can I substitute for eggs in this recipe?
You can substitute eggs with unsweetened applesauce, using 1/4 cup per egg. Alternatively, use a flaxseed meal mixture by combining 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Both options will work well in maintaining moisture and binding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).