Ingredients
Dough
- 1 cup (236 ml) whole milk
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar, firmly packed
- 1 teaspoon table salt
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, melted
- 3 ¼ cups (406 g) all-purpose flour
Peaches
- 1 ¾ lbs (800 g) fresh peaches, sliced
Egg Wash (optional)
- 1 large egg
- 1 teaspoon water
- 2 tablespoons coarse granulated sugar for sprinkling (optional)
Glaze
- ½ cup (65 g) powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare Milk and Yeast: Heat the milk to between 115-120°F (46-48°C) and pour it into a large mixing bowl. Sprinkle the active dry yeast and about 1 teaspoon of granulated sugar over the milk. Let it sit for 5-10 minutes until the yeast is foamy and has bloomed, indicating it is active.
- Combine Dough Ingredients: Once the yeast is foamy, add the remaining granulated sugar, brown sugar, salt, egg, and melted butter to the bowl. Stir everything together until well combined.
- Add Flour: Gradually incorporate the all-purpose flour into the wet ingredients, mixing continuously until a well-combined dough forms. Kneading is not necessary; just ensure the dough is uniformly mixed.
- First Rise: Transfer the dough to a large lightly oiled bowl and cover it tightly with plastic wrap or a clean towel. Place the bowl in a warm, draft-free spot and let the dough rise for about 1 to 2 hours, or until it has doubled in size.
- Prepare Pan and Second Rise: Lightly grease a 10x15-inch jelly roll pan with butter. Turn the risen dough out onto the pan and use a spatula (or your floured fingers, if needed) to spread the dough evenly, pushing it up the sides to form a ridge about ½ to 1 inch (1.25 - 2.5 cm) thick. Cover and let it rise again for 20-30 minutes, or until it has grown by about 50%. Meanwhile, preheat the oven to 375°F (190°C) and slice the peaches if not done already.
- Prepare Egg Wash: In a small bowl, whisk together 1 large egg and 1 teaspoon of water to create the egg wash.
- Assemble Cake: Once the dough has risen, evenly arrange the peach slices inside the ridge on the dough in three long, slightly overlapping rows, gently pressing the fruit into the dough. Brush the dough ridge with the egg wash and sprinkle coarse granulated sugar over it if desired.
- Bake: Bake the cake in the preheated oven at 375°F (190°C) for 17 to 20 minutes, until the edges are golden brown and the peaches are cooked through.
- Prepare Glaze: While the cake is still warm, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. Adjust the thickness by adding more milk if too thick or more powdered sugar if too thin. Drizzle the glaze evenly over the warm cake.
- Serve: Serve the Maryland Peach Cake warm, or cool completely before slicing. Enjoy this delightful summer treat!
Notes
- Substituting Instant Yeast: You can use instant yeast by mixing it with sugars, salt, and half of the flour first, then adding warm milk, egg, and butter. Finally, stir in the remaining flour. Dough may rise faster with instant yeast.
- Peaches: Use fresh, ripe peaches for best flavor. Avoid overly soft peaches that are hard to slice. Frozen peaches can be used but should be thawed and patted dry for better results. Peeling is optional.
- Storing: Store covered in the refrigerator for up to 3 days. Leaving it out makes it prone to mold. It can also be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
