Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Grandma's Peach Cake 3.0 (123) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 cakes (about 30 squares) Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares. Ingredients ¾ cup warm water ¾ 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 ½ cups sugar 2 ⅛ teaspoons (a ¼-ounce envelope) instant yeast 4 ½ cups all-purpose flour, plus more for surface 12 peaches, each cut into 1-inch wedges 1 lemon, juiced 2 teaspoons ground cinnamon Directions 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. 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. 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. 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. Cook's Notes Cake can be covered and stored at room temperature for up to 2 days. Rate it Print