22-Jul-2010 09:36 AM
Baltimore Peach Cake
1 pkg. yeast, fresh or dry solid shortening
½ cup water
¼ cup sugar ½ cup brown sugar
3 cups flour 1 T. butter
1 cup milk 1 T. cornstarch
¼ cup butter
1 t. salt
Dissolve yeast in ½ cup warm water in a 2 qt. mixing bowl. Add 1 cup flour and 1 t. granulated sugar. Mix well.
Cover bowl with plastic wrap and allow mixture to rise for 2 hours or until double in size.
Stir mixture well. Add the rest of the sugar, salt, milk and 1 c. flour. Mix well, incorporating the remaining 1 c. flour. Place dough on well-floured surface and begin kneading, adding flour as needed until dough is no longer sticky. Knead until dough looks smooth and satiny.
Put light coating of vegetable oil on sides and bottom of 2 qt. bowl. (I used spray). Place dough in bowl. Cover with plastic wrap and allow to rise until double its original size.
Oil two 9-inch cake pans with solid shortening. Remove dough from bowl. Knead lightly for 1 minute. Divide dough in half. Using a rolling pin and some flour, roll half the dough into a circle slightly smaller than the diameter of the pan. Repeat with remaining half of dough. Place in baking pan. Place slices of peaches on top of dough in nice, neat circles.
Combine in a small mixing bowl, brown sugar, butter and cornstarch. This mixture does not have to be well-mixed. Butter can remain in chunks. Sprinkle over peaches. Cover pan with plastic wrap and allow to rise for about 30 minutes in a warm place.
Preheat overn to 400 degrees. When dough has risen to double in size, remove plastic wrap and bake peach cake for 20 minutes. Test with toothpick for doneness.
Heat apricot glaze or jam in a saucepan. Using a pastry brush, coat the entire top of the peach cake while it is still hot from the oven. Can be served hot or cold. Yields two 9-inch round cakes.