Baltimore Peach Cake
Submitted by jilsellers
A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minIf you grew up in Baltimore, you know this cake.
Every bakery in the city had its own version come peach season, and families guarded their recipes like state secrets.
The base is humble on purpose: butter, sugar, flour, milk, and baking powder blended into a soft batter that bakes up pillowy and light.
The magic happens on top, where rows of ripe peach slices sink into the dough under a shower of cinnamon sugar and a drizzle of melted butter.
It bakes up golden, caramelized, and smelling like a Maryland summer morning.
Kitchen Tips
- Use ripe, in-season peaches for the best flavor. Off-season peaches are mealy and bland, and no amount of sugar fixes that.
- Arrange the peach slices in tight, overlapping rows. They shrink as they bake, so pack them close.
- For a thicker, more bread-like cake, skip the second pan and bake everything in the 13×9 inch pan.
- This cake is best eaten the same day while the top is still slightly crisp and the peaches are warm and jammy.
Ingredients
Directions
Preheat oven to 350℉ (180℃). With electric mixer, blend first five ingredients. Spread in greased and floured 15×10” jelly roll pan, or 13×9” 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 to 30 minutes. (For thicker dough, omit 8” cake pan -- use 13×9” pan only.)
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