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

Source: Martha Stewart Living, July 2008



Cook's Notes

Cake can be covered and stored at room temperature for up to 2 days.

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How would you rate this recipe?
  • MS12463853
    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.
  • MS11961447
    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.
  • WhitAriss
    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!

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