GRANDMA'S PEACH CAKE
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes (about 30 squares)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
BIG GRANDMA'S OPEN FACE PEACH CAKE
Just about the most delicious open face cake I've ever had - it uses a ton of butter but tastes amazing. You can use any fresh bruit ... plumb or apple works too.
Provided by DeidreJane
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
- Add flour and work in with above mixture.
- Wrap in wax paper and refrigerate overnight.
- Next day, remove dough from refrigerator to room temperature.
- Peel and slice fruit and place in lemon juice.
- Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
- Sprinkle rolled out dough with the sugar and cinnamon mixture.
- Sprinkle flour over fruit and line up fruit in rows on dough.
- Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
- Remove from oven and brush with jam melted in water.
Nutrition Facts : Calories 448.6, Fat 21.5, SaturatedFat 12.8, Cholesterol 120, Sodium 173, Carbohydrate 59.7, Fiber 2.7, Sugar 28.2, Protein 6.2
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