When peaches are in season, make this cake as a special treat
Prep Time:
1 hour, 15 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 1 3/4 cup unsifted all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoon softened butter or margarine
  • 1/2 cup very hot tap water
  • 1 egg
  • 1 1/2 to 2 cups peeled, sliced peaches
  • 3 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup apricot jam
  • 1 drop red food coloring, optional
Directions
  1. Step 1: Grease two 9-inch round pans or one 9-inch square pan.
  2. Step 2: In a large mixing bowl, thoroughly mix 1/2 cup flour, 1/4 cup sugar, 1/2 teaspoon salt and 1 package (1/4 ounce) undissolved active dry yeast. Beat in 2 tablespoons softened butter or margarine.
  3. Step 3: Gradually add 1/2 cup very hot tap water to dry ingredients and beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally.
  4. Step 4: Stir in remaining flour and spread batter evenly into two greased, 9-inch round pans or one 9-inch square pan.
  5. Step 5: Arrange 1 1/2 to 2 cups sliced peaches on the cake batter. Combine 3 tablespoons sugar and 1/2 teaspoon ground cinnamon and sprinkle mixture over peaches. Cover and let rise in a warm place until double in bulk, about 1 hour.
  6. Step 6: Preheat oven to 400 F. When oven is at temperature, bake cake for 25 minutes.
  7. Step 7: In a 1-quart sauce pan, heat 1/2 cup apricot jam and add 1 drop red food coloring, if using. Brush on warm peach cake.