Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Old Fashioned Yeasted Peach Cake

★★★★★

5 from 1 review
  • Total Time: 2 hours
  • Yield: 30 servings 1x

Ingredients

Scale
  • ¾ cup warm water
  • ¾ cup warm milk (I used skim, use what you love)
  • 1 stick unsalted butter, melted
  • 1 large egg
  • 1 ½ cups sugar
  • 1 packet dry active yeast
  • 4 ½ cups all-purpose flour, plus more for kneading
  • 1 tablespoon ground cinnamon
  • 12 large peaches, pitted and sliced
  • Juice of 1 lemon

Instructions

  1. Stir together water and milk (warmed to about 110 degrees F. Stir in 6 tablespoons butter, egg, and ½ cup sugar. Sprinkle with yeast and allow to proof about 10 minutes, until foamy. Slowly stir in the flour. Once all of it has been added, knead the dough on a floured surface for 3-5 minutes until a smooth ball forms. Oil the bowl you made the dough in and place the dough back in it. Cover with plastic and place in a warm, but not hot, spot, and allow to rise for about 1 hour until at least doubled in size.
  2. Butter 2 baking dishes. I used a 9 by 13 and a large stockpot – use what you have and place foil underneath them while baking to catch any drips. Divide the dough in half and spread it to cover the pan entirely while taking care not to rip it.
  3. Sprinkle peaches with lemon juice and stir to coat. Arrange peaches on top of the dough. Use them all! Stir together remaining cup of sugar and cinnamon. Sprinkle over the cakes, using it all as well. Drizzle remaining 2 tablespoons of butter on top. Cover the pans with plastic and place in a warm, but not hot, spot, and allow to rise for another hour.
  4. When dough has risen again, preheat oven to 375 degrees F. Bake, rotating halfway through, for about 1 hour 20 minutes, until dough is fully cooked when checked with a fork. Cover with foil if at anytime the cakes become too brown. Serve warm or cool completely in pans. Cake may be stored in an airtight container at room temperature for up to 4 days, or frozen, in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in a microwave for about 1 minute.

Notes

Recipe adapted from Martha Stewart

Additional hands off rising time is necessary

  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes

Find it online: https://piesandplots.net/old-fashioned-yeasted-peach-cake/