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Baltimore Peach Cake

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“I am a proud Baltimorean and this is a summer staple in traditional Baltimore bakeries. My son and I picked some peaches from the local orchard, and since we had way too many, this was a perfect recipe for us. This is from Some recipes, including this one, suggest letting the cake cool. However, sometimes I'm so excited I eat it warm and it's delicious. The juices don't get to sink into the cake as much, though. Some recipes also suggest sprinkling cinnamon on top of the peaches, but I like it without. Feel free to adapt, though.”
1hr 55mins

Ingredients Nutrition


  1. First, grease or spray a 9" cake pan, sides and bottom.
  2. Combine all the dry ingredients together in a mixer bowl (that's the flour, sugar, salt, and yeast). Start the mixer on low, and add the softened butter. Beat together for two minutes or so. Add the egg while the mixer is running. Slowly add the water.
  3. You'll have a very sticky dough. You may want to use the oil spray on your hands so you can work the dough a little. Press the dough into the bottom of the prepped cake pan. You'll need to stretch it out a bit and pinch closed the holes. You'll end up with a very thin dough.
  4. Spread the raspberry jam on top of the cake in an even layer. Arrange the peach quarters in the pan on top of the cake, pressing lightly on each to dent the dough. Cover with plastic wrap and set aside to rise in a warm place for one hour.
  5. Preheat the oven to 400°F Remove the plastic wrap and bake for 25 minutes.
  6. When 15 minutes or so have passed, cut your orange in half and juice it into a small saucepan. Scrape some of the pulp out of the orange and into the pot, leaving any membrane or white pith behind.
  7. Turn the heat on under the juice to medium. Add the sugar and 1/2 cup water. Stir well to dissolve the sugar into the water and make a simple syrup. Cook over medium heat to reduce for seven minutes or so.
  8. Remove the cake from the oven. Brush and spoon the syrup mixture over the top of the cake while it is hot. You don't have to use up all the syrup, but make sure the entire top of the cake is well coated with the syrup.
  9. Let the cake cool for at least 30-45 minutes before serving. It's also very good refrigerated.

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