Recipe: Baltimore Peach Cake with Apricot Glaze (using yeast) (1980's)

BALTIMORE PEACH CAKE

FOR THE CAKE:
1 3/4 cups unsifted all-purpose flour, divided use
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons butter or margarine, softened
1/2 cup hot water (120-130 degrees F)
1 egg
FOR THE TOPPING:
1 1/2 to 2 cups peeled, sliced peaches
3 tablespoons sugar
1/4 teaspoon ground cinnamon
FOR THE APRICOT GLAZE:
1/2 cup apricot jam
1 drop red food coloring

In a large mixing bowl, thoroughly mix 1/2 cup flour, sugar, salt and undissolved yeast. Beat in butter or margarine. Gradually add 1/2 cup hot water; beat 2 minutes at medium speed of electric mixer while scraping bowl occasionally.

Add egg and 1/2 cup flour, or enough to make a thick batter. Beat at high speed 2 minutes while scraping bowl occasionally. Stir in remaining flour.

Spread batter evenly into two greased (9-inch) round pans or one (9-inch) square pan. Arrange peaches on batter. Sprinkle with combined sugar and cinnamon. Cover and let rise in a warm place, free from draft, until double in bulk, about 1 hour.

Bake at 400 degrees F for 25 minutes. Allow to cool for 10 minutes.

TO MAKE THE APRICOT GLAZE:
Heat apricot jam in a 1-quart saucepan over low heat. Add food coloring; brush on warm peach cakes.

Makes 2 cakes, serving 4-6 each (if using 9-inch round pans)
Source: Maryland Classics: A Collection of Traditional and Contemporary Recipes by Baltimore Gas and Electric Co., 1985