Seasons and Suppers · by Jennifer Maloney★ 5.0 (8)
Baltimore Peach Cake
NUTRITION · PER SERVING195M COOK
CAL 18%·PRO 17%
CARBS 63G71% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER27G TOTAL SUGAR
FAT 8G20% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A yeasted sweet dough topped with fresh peach halves and a brown sugar crumble, a Baltimore specialty. Rich and fruit-forward, it takes time to proof but rewards with authentic regional flavor.
dessertamericanbaked good🍪 sheet pan🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 1/4 teaspoons active dry or instant yeast (not rapid/quick rise)
- 1/2 cup water (lukewarm)
- 1 teaspoon white granulated sugar
- 3 cups all-purpose flour (DIVIDED)
- 3 Tablespoons white granulated sugar
- 1 teaspoon fine salt
- 1 cup milk (lukewarm)
- 1/4 cup butter (at room temperature)
- 4-5 fresh peaches (unpeeled, halved and pitted)
- 1/2 cup light brown sugar
- 1 Tablespoon butter (cold)
- 1 Tablespoon cornstarch (or flour)
- 3-4 Tablespoons Apricot preserves (slightly warmed)
At a glance
PER SERVING · TIME 195M
CAL 18%·PRO 17%
CARBS 63G71% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER27G TOTAL SUGAR
FAT 8G20% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 372mg
- Total sugar
- 27g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 348mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.