Peach Cake  

By Sam Merritt

Sugar Spun Run

https://sugarspunrun.com/

Simple, rustic, and a little unexpected, my Peach Cake recipe features one of summer’s best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze. Watch the how-to video for helpful tips while making this recipe!

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Ingredients

• 1 cup (236 ml) milk I use whole milk but any 1 milk will work
• 2 ¼ teaspoons active dry yeast see note 1 if you would like to use instant yeast
• 3 Tablespoons granulated sugar
• 2 Tablespoons light brown sugar firmly packed
• 1 teaspoon table salt
• 1 large egg room temperature preferred
• 4 Tablespoons unsalted butter melted
• 3 ¼ cups (406 g) all-purpose flour
• 1 ¾ lbs (800 g) peaches² this is typically 4 peaches for me. Weigh before slicing.
• 
  

Egg wash (optional, but encourages a beautiful browning on the edge of the cake)

• 1 large egg
• 1 teaspoon water
• 2 Tablespoons Coarse granulated sugar for sprinkling, optional
• 
  

Glaze

• ½ cup (65 g) powdered sugar
• 1 Tablespoon milk
• ¼ teaspoon vanilla extract

Recommended Equipment

10×15” jelly roll pan (25x38cm)

Thermometer (for checking the temperature of liquid for yeast)

Mixing bowls

Pastry brush

Instructions

• Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C). Always stir before checking the temperature.
  1 cup (236 ml) milk
• Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).
  2 ¼ teaspoons active dry yeast,3 Tablespoons granulated sugar
• Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined
  2 Tablespoons light brown sugar,1 teaspoon table salt,1 large egg,4 Tablespoons unsalted butter
• Gradually add flour until dough is completely combined. Kneading is not required, mix until you have dough that is well-combined.
  3 ¼ cups (406 g) all-purpose flour
• Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).
• Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that’s about ½”- 1” (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to dust them with flour first lightly.
• Cover the dough and let it rise for 20-30 minutes or until it increases in size by approximately 50%. Meanwhile, preheat the oven to 375F (190C) and slice your peaches, if you haven’t already, and prepare your egg wash by whisking together the egg and 1 teaspoon water.
  1 large egg,1 teaspoon water

Course: Cake, Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 20 minutes

Rising Time: 1 hour  30 minutes 

Total Time: 2 hours hours 20 minutes 

Servings: 24 servings

 Calories: 130k cal