Baltimore Peach Cake

Baltimore Peach Cake

1 package. active dry yeast
1/4 cup warm water
1/4 cup butter or margarine
1 teaspoon salt
1 tablespoon sugar
1 cup scalded milk, cooled to lukewarm
1 egg slightly beaten
4 - 5 cups flour
softened butter

Topping
4 or 5 ripe peaches
1/2 to 1 cup sugar
1 tablespoon cinnamon
powdered sugar

Glaze
1/3 cup apricot jam
1 tablespoon hot water
.
Soften yeast in warm water. Put 1/4 cup butter, salt, and sugar in large bowl. Add lukewarm milk and stir until sugar is dissolved. Stir in yeast mixture and beaten egg. Gradually stir in flour until stiff dough is formed. Grease top of dough and cover bowl. Let rise in warm place until doubled in bulk. About 30-60 minutes.

Punch down dough and knead on lightly floured board until smooth and elastic. Divide in half and roll each half into a rectangle the size of a cookie sheet. Transfer 1 piece of dough to sheet and spread with softened butter. Put sliced peaches on top of dough and press each slice into dough. Sprinkle with cinnamon and sugar. Cover with other piece of dough.

Let rise until double in bulk, about 20-40 minutes. Bake at 375° for 30-35 minutes or until done. Sprinkle with powdered sugar or make a glaze of apricot jam and hot water and spread on cake.