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Baltimore Peach Cake


1 Tablespoon Butter, softened
1 cup Sugar
2 1/2 cups Flour
3 teaspoons Baking Powder
1 1/2 cups Milk
3/4 cup Sugar, mixed with...
2 teaspoons Cinnamon
5 each Large Peaches, peeled/sliced
2 Tablespoons Butter, melted

Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15 x 10" jelly roll pan, or 13 x 9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13 x 9" pan only.)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.