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Stir in remaining flour and spread batter evenly into two greased, 9-inch round pans or one 9-inch square pan. Arrange sliced peaches on the cake batter. Combine the sugar and cinnamon and sprinkle mixture over peaches. Cover and let rise in a warm place until double in bulk, about 1 hour. Bake at 400 degrees for 25 minutes.
The true Baltimore peach cake is always sheet cake rather than as a round cake. That way it can easily be sliced into nice, big squares and maximize the amount of peaches per slice. ” – Baltimore Sun Recipe Finder 2014
The bakery uses over a thousand pounds of peaches each week to make the cakes. (Barbara Haddock Taylor/Baltimore Sun) Ole Olson, right, and his granddaughter Laney Schollaert, 8, left, (both of Baltimore) walk out carrying peach cakes at Fenwick Bakery. (Barbara Haddock Taylor/Baltimore Sun)
Peach cake is one of those uniquely Baltimore things, like coddies, that live long in people’s memories. The true Baltimore peach cake is always sheet cake rather than as a round cake. That way it can easily be sliced
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