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  • Summary

    This subtly sweet yeasted cake topped with fresh peaches is a Baltimore staple. Martha made this recipe on episode 702 of Martha Bakes.

    Ingredients

    • 2 tablespoons sugar
    • 1/2 cup whole milk
    • One 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)
    • 1 large egg
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 4 tablespoons unsalted butter, cut into pieces, room temperature, plus more for bowl and pan
    • 3 large peaches, pitted and sliced 1/4 inch thick
    • 1/4 cup sanding sugar
    • 2 tablespoons red currant, apricot, or peach jelly

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1990 % Daily Value *
    • Total Fat: 54 g 83%
    • Saturated Fat: 32 g 158.8%
    • Trans Fat: 2 g %
    • Cholesterol: 154 mg 51.21%
    • Sodium: 1605 mg 66.86%
    • Calcium: 229 mg 22.86%
    • Potassium: 705 mg 20.15%
    • Magnesium: 0 mg 0%
    • Iron: 15 mg 83.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 341 g %
    • Dietary Fiber: 12 g 48.48%
    • Sugar: 108 g
    • Protein: 39 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 54.3%
    • Vitamin C 18.3%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat10
    • Exchange - Fruit2
    • Exchange - NonFat Milk1
    • Exchange - Other Carbs5
    • Exchange - Starch15
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total18 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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