A few weeks ago the Baltimore Sun ran a story about a taste test its staff conducted on the ever-popular Baltimore Peach Cake. After the article ran, numerous requests came in for the recipe (even though purists on the tasting panel insisted this was a bakery-only treat). In the past, we have published what is perhaps the classic peach cake recipe that has a breadlike yeast dough. In fact, several readers sent in the recipe as it ran in this column some years ago. Other readers sent in recipes for peach cake that were made without yeast.

I tested several of the recipes that were submitted and found that the one Kathleen Joestling from Ellicott City, Md., sent was very good and quite quick and easy. She said this was the peach cake that her mother and grandmother always made, and it's still a family favorite today. It is not glazed, but the peaches are covered with cinnamon sugar. The rich buttery cake is mainly a delivery vehicle for the fresh juicy peaches. The better the peaches, the better the cake overall. So whether you are a traditionalist or not, now is the time to pick up some of the last of those heavenly summer peaches and give this old-time favorite a try.

>Mom's Peach Cake


1 1/2 cups sifted flour

1/2 cup sugar

1 1/2 teaspoon baking powder

6 tablespoons butter

2 eggs

6 tablespoons milk

4 to 6 peaches, sliced (peeled if desired)


1 teaspoon cinnamon

1/4 cup sugar

For the cake, sift all the dry ingredients together.

Cut butter into dry ingredients (OK to use food processor). Beat eggs and milk until light; add to dry ingredients and blend thoroughly.

Pour into greased and floured 9-inch square pan.

Cover top of batter with peach slices.

Topping: Combine cinnamon and 1/4 cup sugar. Sprinkle over peach slices.

Bake in a 350-degree oven for 40 to 45 minutes.

Makes 8 to 10 servings.