Ingredients for Baltimore Peach Cake
- White Flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- Active Dry Yeast
- 1 cup (2 sticks) unsalted butter, softened
- Hot Water
- Egg
- Raspberry Jam
- 6-8 ripe peaches, peeled and sliced (about 6 cups)
- Canola Oil
- Orange
- Water
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How to Make Baltimore Peach Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the peaches.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil.
- Let the cake cool completely in the pan before serving. (Optional: Enjoy warm!)
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
223g
Fat
13g
Carbs
29g
