Prep 15 mins
Cook 25 mins
I have taken the reviewer's comments about pan size and number of portions into account for this adopted recipe. I did not change the sugar content because I like sweet desserts. Feel free to make your own changes to suit your tastes.
- With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan.
- Mix together the 3/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base.
- Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all.
- Bake for 25-30 minutes in preheated 350 degree (Fahrenheit) oven.
- Cool, then slice into small squares.
This is a quick and easy recipe, but not a true, Baltimore peach cake. The original peach cake has a springy dough because it is made with yeast. A good, traditional recipe is the in an ancient BGE cookbook. This is tasty, though.
Good recipe and I did not change a thing. My men love it and eat for breakfast and dessert. Nice to find a recipe that is not loaded butter, but the cinnamon sugar topping makes it so moist and gooey that you would never know.
Good dessert -- nice idea for when peaches are in season. I did make a few changes. I reduced the sugar, following the other reviewer (1/2 cup in dough, 1/4 cup in topping). Dough is very thick. The dough was not quite sweet enough -- I'll try 3/4 cup next time. I used soy milk. I used a total of 2 1/2 cups sliced peaches, and could have used more. I baked it in a 10 x 15 pan and cut it into 18 pieces, but could have cut it even smaller (24 or even 36 pieces) to make bite-size squares. This recipe might also be good using sliced apples.