Baltimore Peach Cake

Ingredients

• 0.33 cups white sugar
• 1 package active dry yeast
• 1.25 cups warm milk , no hotter than 100 degrees F (38 degrees C
• 0.25 cups melted butter
• 1 large egg , beaten
• 3 cups all-purpose flour , or more as needed
• 1.5 teaspoons kosher salt

Instructions

1. 1

   Combine sugar and yeast in a bowl. Pour in milk, melted butter, and egg; whisk together until sugar is dissolved. Stir in flour, a small amount at a time, until mostly moistened, adding more if the dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together. Cover with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.

2. 2

   Start the topping: Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then into eighths.

3. 3

   Transfer dough to the prepared baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C).

5. 5

   Arrange peach slices over dough, pressing them in lightly. Drizzle with 2 1/2 tablespoons melted butter, then sprinkle with Demerara sugar.

6. 6

   Bake in the preheated oven until a toothpick inserted into cake (not through a peach) comes out clean, 40 to 45 minutes.

7. 7

   Combine apricot preserves and hot water in a small bowl and mix until preserves are heated and brushable; brush glaze over cake. Let cool to room temperature before slicing.