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August 15, 2010

Peach cake recipe provided -- but not endorsed -- by Jacques Kelly

Peach CakeA reader asked for my colleague Jacques Kelly's peach cake recipe recently, and Jacques was good enough to bring in a recipe from his 1979 BGE cookbook.

Not that Jacques actually approves of this glazed abomination. It's just a recipe that's out there and he's willing to share it -- so long as you don't blame him for the sickly sweet results.

Please don't hold him responsible for the red food coloring or optional margarine, either.

Peach Cake

1 3/4 cups unsifted all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 package active dry yeast

2 tablespoons butter or margarine, softened

1/2 cup hot water (120-130 degrees)

1 egg

Topping

In a large mixing bowl, thoroughly mix 1/2 cup flour, sugar, salt and undissolved yeast. Beat in butter or margarine. Gradually add water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour or enough flour 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. Cover with Topping.

 

Topping

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 color

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 cook 10 minutes. Heat apricot jam in a 1-quart saucepan over low heat. Add food color; brush on warm Peach Cake.

Sun photo by Elizabeth Malby

Posted by Laura Vozzella at 5:34 AM | | Comments (7)
        

Comments

Laura, thank you so much for publishing this recipe. I have a bowl of delicious peaches sitting on the kitchen counter just waiting to be used. Of course the dry yeast in my fridge is about a year old, so I have to get some fresh. I'll let you know how this works out.

I really miss Baltimore peach cake. My grandfather use to bring one home, after church every Sunday during peach season.

Here's a recipe I've used for the past year or two. Not bad, but really authentic either, as far as I can remember real Baltimore Peach Cake.

Baltimore Peach Cake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon butter -- softened
1 Cup sugar
2 1/2 Cups flour
3 Teaspoons baking powder
1 1/2 Cups milk
3/4 Cup sugar -- mixed with:
2 Teaspoons cinnamon
5 Large peaches -- peeled/ sliced
1 Teaspoon butter -- melted

Preheat oven to 350.
With electric mixer, blend first five ingredients.
Spread in greased and floured 15x10″ jellyroll
pan, or 13x9″ plus one 8″ cake pan.
Sprinkle half of cinnamon/sugar mixture lightly over dough base.
Arrange peach slices by rows on top of base.
Sprinkle with remainder of cinnamon/sugar mixture and drizzle melted
butter over all.
Bake for 25-30 minutes.
For thicker dough, omit 8″ cake pan -- use 13x9″ pan only.).

Sorry, I didn't put my name to the post above.

Thanks Jacques but I have this one already. It is in thr recipe file of the Sun, Will try this other one though.

Here's my recipe for delicious peach cake.

1. Go to Hoehn's, 400 S. Conkling St. (Bank)
2. Purchase--$4.50 per slab.

Note to Jack Ziegler--if you keep your yeast in the freezer it will outlive all of us.

I have a recipe at home from Woman's Day that I'm going to try, but I have a recipe similar to Brooksiefan but with a couple extra steps:

1. Go to Simon's Bakery on Cranbrook Road.
2. Buy peach cake ($5 or $6 - don't remember)
3. While I'm there, stock up on sugar cookies (crab shapes are really cute and will need footballs with purple sugar soon)
4. Continue stocking up by buying various danish, especially coconut, pineapple, peach, cherry, and cheese (depends on what they have in stock) and grab a couple cream puffs while I't at it.

5. Check out the scene in the window - Civil War battle scene with thousands of tiny figurines or Harry Potter or Halloween or whatever is currently set up.

I have a recipe at home from Woman's Day that I'm going to try.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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