Dessert: United States – Maryland (Mid-Atlantic United States) – Maryland Peach Cake

Serving Size: 8

Approximate Time

Prep 30 min

Cook 35 min

Additional 1 hr 30 min

Total 2 hrs 35 min

Ingredients

- 3/4 cup (180 ml) whole milk, warmed to 110-115 F (43-46 C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/3 cup (67 g) granulated sugar, divided
- 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (3 g) fine salt
- 2 large eggs, room temperature
- 6 tbsp (85 g) unsalted butter, softened, plus 2 tbsp (30 g) melted for brushing/patting
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) lemon zest (about 1 small lemon)
- 4–5 medium ripe Maryland peaches (about 2 lb / 900 g total), peeled if desired, pitted and thinly sliced
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (25 g) granulated sugar for peaches (optional)
- 2 tbsp (25 g) granulated sugar or 2 tbsp (30 g) turbinado sugar for sprinkling on top
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash (optional)
- 1–2 tbsp (15–30 g) apricot jam, warmed and strained for glazing (optional)
- 1 tbsp (15 ml) cornmeal or semolina for pan dusting (optional)

Instructions

Short Description:
A yeast-risen sweet cake topped with thinly sliced fresh Maryland peaches and a crunchy sugar sprinkle, baked until golden and glossy. It is lightly enriched with butter and eggs for a tender, bread-like crumb that showcases summer stone fruit.

Regional Notes:
This Maryland version uses a soft, yeast-based dough rather than a butter-heavy batter, and the peaches are placed on top of the risen dough before baking so their juices gently caramelize into the crust. The recipe highlights locally grown Maryland peaches and a simple sugar sprinkle—distinct from denser, custard or batter-based peach cakes found in other regions.

1. In a small bowl, combine warmed milk, 1 tsp (4 g) of the sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
2. In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 3 1/2 cups (440 g) flour, remaining granulated sugar (about 1/3 cup total minus the teaspoon used above), and 1/2 tsp (3 g) salt.
3. Add the foamy yeast mixture, 2 large eggs, softened butter (6 tbsp / 85 g), vanilla extract, and lemon zest to the dry ingredients. Mix on low until ingredients combine, then increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic. If dough is very sticky, add up to 2 tbsp (15 g) more flour, a tablespoon at a time.
4. Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/4 hours.
5. While dough rises, prepare peaches: toss sliced peaches with 2 tbsp (30 ml) lemon juice and 2 tbsp (25 g) sugar (if using) in a bowl; set aside to macerate briefly. Preheat oven to 375 F (190 C). Lightly grease a 9-inch (23 cm) round cake pan or a 10-inch (25 cm) cast-iron skillet and dust with 1 tbsp (15 ml) cornmeal or semolina if using.
6. When dough has doubled, gently deflate and turn out onto a floured surface. Press and stretch to form a round disk roughly the size of your pan. Transfer dough to the prepared pan and gently press to fit, leaving a slight rim at the edge.
7. Cover dough loosely and allow a second rise for 30–45 minutes, until puffy and slightly risen.
8. Arrange the peach slices in concentric circles over the risen dough, overlapping slices slightly and covering the surface. Dot the peaches and exposed dough with small pieces of the 2 tbsp (30 g) melted butter. If using, brush the exposed dough edge with egg wash for a shiny crust.
9. Sprinkle 2 tbsp (25 g) granulated sugar or 2 tbsp (30 g) turbinado sugar evenly over the peaches and dough. Bake in the preheated 375 F (190 C) oven for 25–35 minutes, until the crust is golden and the peaches are tender and bubbling.
10. If using apricot jam glaze, warm and strain 1–2 tbsp (15–30 g) jam and brush lightly over the hot peaches immediately after removing the cake from the oven for extra shine.
11. Cool the cake in the pan on a wire rack for 15–20 minutes, then release from pan and cool another 15 minutes. Serve warm or at room temperature, sliced into wedges.