Grandma Witte's Peach Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a recipe that I got from a magazine - Saltscapes - I haven't tried it yet, but it sounds so delicious!! Ingredients:
3/4 cup warm water |
3/4 cup warm whole milk |
1 large egg |
6 tablespoons unsalted butter, melted plus more for bowl and dishes |
1 1/2 cups sugar |
1 (1/4 ounce) envelope instant yeast |
4 1/2 cups all-purpose flour, plus more for work surface |
12 peaches, cut into 1-inch wedges |
1 lemon, juice of |
2 teaspoons ground cinnamon |
Directions:
1. Combine water milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
2. Turn dough out onto a lightly floured surface, and knead until a ball forms, 3-5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
3. Butter two 9x13 glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a smalll bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
4. Preheat oven to 375°F Bake cakes in upper third of oven, rotating half-way through, until a tester inserted in centers of cakes comes out clean (bottom crusts will be golden brown), 30-35 minutes. Let cool completely in pans on wire racks.
5. Cut each cake in squares and serve.
6. Cake can be stored at room temperaure for up to two days.
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