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Grandma's Peach Cake

Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.

  • yield: Makes 2 cakes (about 30 squares)

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Ingredients

  • 3/4 cup warm water
  • 3/4 cup warm whole milk
  • 1 tablespoon coarse salt
  • 1 large egg
  • 3 ounces (6 tablespoons) unsalted butter, melted, plus more for bowl and dishes
  • 1 1/2 cups sugar
  • 2 1/8 teaspoons (a 1/4-ounce envelope) instant yeast
  • 4 1/2 cups all-purpose flour, plus more for surface
  • 12 peaches, each cut into 1-inch wedges
  • 1 lemon, juiced
  • 2 teaspoons ground cinnamon

Directions

  1. Step 1

    Combine water, milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.

  2. Step 2

    Turn dough out onto a lightly floured surface, and knead until a ball forms, 3 to 5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.

  3. Step 3

    Butter two 9-by-13-inch glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a small bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.

  4. Step 4

    Preheat oven to 375 degrees. Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve. (Cake can be covered and stored at room temperature for up to 2 days.)

Source
Martha Stewart Living, July 2008

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Reviews (3)

  • 4 Jul, 2014

    Was a little disappointed with this, but could be my fault. For the sugar topping, I made half and then probably used half of that. Thought it would be an easy way to cut down on the sugar. Maybe a little cinnamon in the dough would have helped balance the less sweet top with the flavorless cake. Fruit just doesn't seem as sweet as it use to, so all the required sugar for the top is necessary in this case.

  • 19 Aug, 2012

    I made this for a bbq yesterday and received many compliments. It really did serve 30 people. I would describe it as a cinnamon roll with peaches on top. My family got into it last night at 11pm and again for breakfast this morning so it must please the critics.

  • 8 Aug, 2012

    I have made this recipe twice now and I absolutely love it. It's a great use of fresh peaches in the summer time! The cake is light, springy and just-sweet and the juice from the peach slices meld with the cinnamon sugar to make a delicious, peachy glaze on the top once baked. I recommend making it ahead of time as the multiple dough risings make it a bit time-consuming, but it's well worth the effort!