Peach Cake From Martha Recipe

Name: Peach Cake From Martha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup warm water; 3/4 cup warm whole milk; 1 tablespoon coarse salt; 1 large egg; 3 ounces (6 tablespoons) unsalted butter, melted, plus more for bowl and dishes; 1 1/2 cups sugar; 2 1/8 teaspoons (a 1/4-ounce envelope) instant yeast; 4 1/2 cups all-purpose flour, plus more for surface; 12 peaches, each cut into 1-inch wedges; 1 lemon, juiced; 2 teaspoons ground cinnamon

Servings: persons

3/4 cup warm water
3/4 cup warm whole milk
1 tablespoon coarse salt
1 large egg
3 ounces (6 tablespoons) unsalted butter, melted, plus more for bowl and dishes
1 1/2 cups sugar
2 1/8 teaspoons (a 1/4-ounce envelope) instant yeast
4 1/2 cups all-purpose flour, plus more for surface
12 peaches, each cut into 1-inch wedges
1 lemon, juiced
2 teaspoons ground cinnamon

1
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
2.Turn dough out onto a lightly floured surface, and knead until a ball forms, 3 to 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
3.Butter two 9-by-13-inch 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 small bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
4
4.Preheat oven to 375 degrees. Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve. (Cake can be covered and stored at room temperature for up to 2 days.)

1011

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup warm water, 3/4 cup warm whole milk, 1 tablespoon coarse salt, 1 large egg, and more.

Yes, Peach Cake From Martha falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Cake From Martha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions