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    You are in: Home / Recipes / Baltimore Peach Cake Recipe
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    Baltimore Peach Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    GrandmaIsCooking's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    squares

    Units: US | Metric

    Directions:

    1. 1
      With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan.
    2. 2
      Mix together the 3/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base.
    3. 3
      Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all.
    4. 4
      Bake for 25-30 minutes in preheated 350 degree (Fahrenheit) oven.
    5. 5
      Cool, then slice into small squares.

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    Ratings & Reviews:

    • on August 16, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2003

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Baltimore Peach Cake

    Serving Size: 1 (163 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 282.7
     
    Calories from Fat 39
    14%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 11.9 mg
    3%
    Sodium 131.9 mg
    5%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 2.0 g
    8%
    Sugars 35.3 g
    141%
    Protein 4.4 g
    8%

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