Taste summer in Baltimore with a peach cake recipe

When my sister and brother-in-law invited us to come to dinner this weekend, I asked what I could bring. They said they didn’t need anything, which sounded just fine to me.

But then I was chatting with a friend who mentioned that the local peaches are delicious this year. She also said she was planning to make a peach cake.

Peach cake! I hadn’t thought of peach cake yet this summer, maybe because I don’t have anyone else in my household who likes both peaches and cake. But my sister and brother-in-law are peach cake fans. So the boys and I headed to the store, found some beautiful ripe local peaches, and I started working.

The peach cake recipe is easy and forgiving. You can use a little less or a little more sugar. You can also swap out the peaches for sliced strawberries or blueberries or a blend of all of them.

But it’s summertime, and Baltimore peach cake is a local tradition. There are many different versions, and I’m not sure how you can go wrong with any combination of peaches and cake. Personally, though, I like my peach cake simple, thin, without maraschino cherries, and where the peaches taste fresh and sweet.

Here’s the recipe:

Baltimore Peach Cake

1 Tbsp. butter, softened

1 cup sugar

2 1/2 cup flour

3 tsp. baking powder

1 1/2 cup milk

1 tsp. vanilla

1 tsp. cinnamon

3/4 cup sugar, mixed with 1/2 tsp cinnamon

5-6 large peaches, sliced (peel if you want to, but it’s not necessary)

2 Tbsp. butter, melted

Preheat oven to 350.

Blend first seven ingredients. Spread in greased and floured 15 x 10 jelly roll pan or 13 x 9 pan.

Sprinkle half of cinnamon/sugar mixture lightly over dough base.

Arrange peach slices on top. Sprinkle with the remainder of the cinnamon/sugar mixture and drizzle melted butter over all. Bake for 30-35 minutes. (Moister fruit and the depth of the pan can add another 10-20 minutes.)

Enjoy! And don’t be afraid to top it off with a little (or a mountain of) whipped cream.

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Rita Buettner

Rita Buettner

Rita Buettner is a wife, working mother and author of the Catholic Review's Open Window blog. She and her husband adopted their two sons from China, and Rita often writes about topics concerning adoption, family and faith.

Rita also writes The Domestic Church, a featured column in the Catholic Review. Her writing has been honored by the Catholic Press Association, the Maryland-Delaware-D.C. Press Association and the Associated Church Press.