5 from 3 votes

Peach Cake

Name: Maryland Peach Cake
Prep time: 30 min
Cook time: 20 min
Total time: 140 min
Ingredients: 1 cup milk (I use whole milk but any type of milk will work ); 2 ¼ teaspoons active dry yeast (see note 1 if you would like to use instant yeast); 3 Tablespoons granulated sugar; 2 Tablespoons light brown sugar (firmly packed); 1 teaspoon table salt; 1 large egg (room temperature preferred); 4 Tablespoons unsalted butter (melted); 3 ¼ cups all-purpose flour; 1 ¾ lbs peaches² (this is typically 4 peaches for me. Weigh before slicing.); 1 large egg; 1 teaspoon water; 2 Tablespoons Coarse granulated sugar for sprinkling (optional); ½ cup powdered sugar; 1 Tablespoon milk; ¼ teaspoon vanilla extract

By Sam MerrittPublished Aug 26, 2021

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16 Comments

Servings: 24 servings

2 hrs 20 mins

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Simple, rustic, and a little unexpected, my Peach Cake recipe features one of summer’s best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze. Be sure to watch the how-to video for helpful tips while making this recipe!

Overhead shot of peach cake in jellyroll pan topped with fresh sliced peaches

I couldn’t let summer slip by without sharing a peach recipe, and this one really takes the cake! See what I did there? 😉

Often known as “Maryland Peach Cake” or “Baltimore Peach Cake”, this dessert is based on an ancient recipe from my grandmother’s recipe box. Legend has it that the original German version was made with onions, but don’t worry, we’re only using bright and juicy peaches today.

A key part of the original peach cake recipe is the cake itself–which is actually more of a bread! The texture is a cross between my pizza dough and sweet bread, thanks to the addition of yeast. It’s not at all your typical cake and leans more towards a bread or galette, if anything. This peach cake is one of my grandmother’s favorite desserts, and I have a feeling it might become one of yours too.

What You Need to Make Peach Cake

Unlike many of my yeast-dough recipes, the dough for this peach cake does not require much kneading and won’t develop the smooth, elastic consistency you’re used to (like my sticky buns). It’s more similar to my beignet dough, except maybe even stickier. It can be a bit tricky to work with, but it is essential for the traditional peach cake texture.

Another important thing to note is that this dough is enriched. This simply means the dough contains a high percentage of fat, which helps tenderize and provide a soft, chewy texture and sweet flavor. Let’s go over some of the specific fats and other ingredients used in this peach cake recipe:

Milk. This is one of the many types of fat we will use to enrich our dough. Any type will work, but I use whole milk.
Yeast. An essential ingredient for this cake, yeast provides both flavor and texture. I prefer the results made with active dry, but you can also use instant. Scroll down to the recipe notes for instructions with instant yeast.
Egg. Also part of our enriched dough, eggs tenderize and add structure. Egg wash on the exterior of the dough adds a beautiful golden color.
Melted butter. This also helps enrich our dough. Use unsalted since we add salt ourselves.
Flour. Use all-purpose flour; I don’t recommend using bread or cake flour for this recipe.
Peaches. I use yellow peaches in this recipe because I find they are the best option for baking. Their texture holds up better than white peaches, and they have a little more acid, which complements the sweetness in the cake. Try to find yellow freestone peaches if you can–their pits are much easier to remove than clingstone peaches (these are my preferred peaches when making my peach crisp recipe, too).
Sugar. A multi-purpose ingredient! A little sugar in the yeast mixture feeds our yeast and produces carbon dioxide, creating bubbles and an airy texture. Both types of sugar in the dough add sweetness and moisture, and the coarse granulated sugar on the exterior adds texture and a rustic feel. I use a bit of sugar in many of my yeast recipes, like my artisan bread.
Vanilla extract. The glaze gets its sweet, slightly floral flavor from vanilla extract. If you haven’t read my post on how to make vanilla extract, you need to! The process is crazy simple, and even though it does take some time, the results are better than anything you can buy at the store.

SAM’S TIP: While not necessary, lightly brushing your peaches with a bit of lemon or lime juice after layering them on your cake will help inhibit browning (and impart a subtle tartness!). I use this trick with the bananas in my banana pudding, too.

How to Make Peach Cake

Heat milk to proper temperature, then sprinkle in the yeast. Add roughly 1 teaspoon of sugar and let sit until yeast is foamy (bloomed).
Add remaining sugars, salt, egg, and melted butter to yeast mixture and stir until fully incorporated. Gradually add flour until dough comes together. Do not knead; just mix until you have a well-combined dough. It will be very sticky, similar to my sourdough bread dough.
Put your dough in a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size.
Once dough has risen, spread over a greased jelly roll pan, pushing the dough up to form a ridge along the sides of the pan. Cover and let rise for another 20-30 minutes before adding your peaches, sugaring the ridge, and baking. Add vanilla glaze while still warm and enjoy!

Top-down view of peaches being arranged on peach cake

SAM’S TIP: I like the look of the cake with unpeeled peaches, but if you prefer to peel your peaches before slicing, that will work too!

Frequently Asked Questions

Why is peach cake associated with Maryland/Baltimore?

You can find a detailed answer on the history of peach cake from The Baltimore Sun, but the short answer is that a combination of the Eastern Shore’s hearty peach crop and rich German heritage made this a beloved regional dessert. There’s even a poem about it!

My yeast didn’t foam. Can I still use it?

No. Foam indicates your yeast is still alive, and we need it to be alive to work its magic. Try restarting with a fresh packet of yeast, and make sure your milk is at the right temperature before sprinkling it in.

What should I do if my dough is too sticky?

This dough should be very sticky (it’s not as firm and workable as the dough from my dinner rolls or cinnamon rolls), but if you’re having a tough time with it, add some extra flour to your hands. Just be careful not to add too much extra flour to the dough itself, or you might change the texture of the cake.

Slice of fresh peach cake on white plate

Enjoy!

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Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook