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Baltimore Peach Cake

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ready in: 2-5 hrs
serves/makes:   12

recipe id: 121923
cook method: oven, stovetop

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1 3/4 cup 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 degrees to 130 degrees)
1 egg


1 1/2 cup peeled, sliced peaches
3 tablespoons sugar
1/4 teaspoon ground cinnamon
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 water; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg and 1/2 cup flour or enough to make a thick batter. Beat at high speed 2 minutes, 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.

Heat apricot jam in a 1-quart saucepan over low heat. Add food coloring; brush on warm peach cakes.

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Nutritional data has not been calculated yet.

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