Baltimore Peach Cake – Food Wishes

Baltimore Peach Cake – Food Wishes


hello this is chef john from food wishes
comma with baltimore peach k that’s right everything I know about Baltimore
I learned from watching the wire which is why I knew very little about this
cake all right they really didn’t talk too much about old German desserts on
the show but nevertheless when I did find out about this cake which is really
more of a bread I was very intrigued and decided to give it a try and what
follows is my fairly successful first time attempt so with that let’s go ahead
get started with the dough which we will begin by adding some sugar to this bowl
along with a package of dry active yeast which we will activate with some very
warm but not too hot milk okay something around 95 to 100 degrees and you can use
a thermometer if you want but I just tested by feeling with my pinkie which
I’ve had calibrated to be accurate within two degrees and then we can go
ahead and finish up these wet ingredients with some melted butter as
well as one large beaten egg and that’s it we’ll take a whisk and give this a
mix and once we can feel that all the sugars been dissolved we can go ahead
and add our flour which generally for things like this especially when we
haven’t made him before we don’t want to add all the flour at once okay it’s
always much easier to add if you need it and by the way I’m using all-purpose
here although the word on the street is is that traditionally some wheat flour
was actually used also so just something to keep in mind if you’re into that kind
of thing so I dumped some in and gave it a stir and after just a few moments I
could tell it was still super wet so I went ahead and added in the rest and
continue stirring until it was almost all incorporated at which point I
stopped and added the last ingredient which is going to be some salt and yes
I’m pretty sure you could add this right at the beginning but I’m always getting
emails from people that are afraid the salts gonna kill the yeast and they
asked me why I don’t add it later in the process so stirring it in at this point
is dedicated to them or maybe I just forgot there’s really no way you’ll ever
know for sure but anyway I went ahead and mixed that up until I had a very
very wet and very sticky dough and at this point I was wondering if it was too
wet and maybe I should add some more flour but I kept thinking this is called
a cake and not a bread and I do want to keep it on the moist side and do
not want it to dry so I decided to leave it alone and by leaving it alone I mean
cover it with a damp towel and let it sit in a warm spot for about an hour and
a half or until it doubles in size and while we’re waiting for that to happen
we can go ahead and prep our peaches and for that we will use some classic peach
slicing technique which means first fine to see him and cut all the way around
like this and then give it a little twist as separated into halves and then
once we pull out that stone we are ready to slice this into whatever size pieces
we want which for me is going to be four pieces per half which is eight pieces
per peach oh yeah Chef John’s pretty good at math
oh and by the way go ahead and peel these if you want but I don’t think you
should because I think it looks a lot better if you don’t
and once baked you do not even know those skins are there and besides we
could probably all use a little extra fiber but either way we’ll go ahead and
slice up three or four peaches depending on the size or until we have enough to
cover the top of our dough speaking of which after about an hour and a half
mine had doubled and looked a little something like this and as I proceeded
to deflate this with my spatula part of my brain was telling me you probably
should added some more flour this seems a little too wet but another dumber part
of my brain said you know what it’s probably fine just keep going so I did
and I went ahead and trashed for that into a well buttered baking dish and
what we’re gonna need to do once that’s all been transferred in is take our
spatula and attempt to pull it into each corner and then even it out as best we
can which for something this elastic and
soft and sticky is gonna take you a few minutes but the good news is for
whatever reason that was surprisingly satisfying to do and then what we’ll do
once that dough has been thoughtfully distributed let’s cover this in plastic
and let it rise for another half hour to 45 minutes or until it roughly doubles
in size again in approximately 41 minutes later mine look like this at
which point we can unwrap it and we can top the top with peaches or if you like
less words we can top with peaches and of course we’re gonna want to make sure
those all go in the same direction so as not to annoy certain people who would be
very upset if we had some go in one way and some go in the other all right you
know who you are but anyway we’ll go ahead and place
those on as shown where we have them almost touching but we can still see a
little bit of dough in between and we’ll also want to sort of press those in a
little bit so the surface is relatively flat and then to finish this up I went
ahead and drizzled and brushed a little bit of melted butter over the top maybe
more than a little like a couple tablespoons and then last but not least
I finish this off by dusting the top with some Demerara sugar which is sort
of a large crystal light brown sugar but just a light sprinkle and a regular
brown sugar or regular white sugar should work the same and that’s it our
Baltimore peach cake is now ready to transfer into the center of a 375 degree
oven for about 40 to 45 minutes or until nicely browned and cooked through and by
the way those times I just gave you or what I want you to do now what I did
which was about 35 minutes and we’ll get to why in a second but anyway at this
point I assumed this was cooked perfectly
and I even tested with a toothpick which came out clean so I thought it was good
but as we’ll eventually discuss that wasn’t necessarily the case but for now
let’s forget about that and just focus on how unbelievably gorgeous this is I
mean come on look at that but not for too long please because if we’re gonna
glaze this with Jam which I am we want to do that while it’s still hot so what
we’ll do is take some peach or apricot preserves and heat that up with a little
touch of water so it’s brushable and we will go ahead and give the top a very
generous glaze which by the way I’m told is kind of controversial okay some folks
consider a mandatory while others will say it’s an
abomination which is kind of harsh but anyway I’m a glazier from way back so
given the option I’m always gonna go with the glaze over the no glaze and
that’s it once we have that brushed on we will simply let this cool all the way
down to room tapping which was not easy but I did and then
once cooled I went ahead and cut a slice in a first class I was very excited I
thought I had had beginner’s luck and it was perfect and I have to say that first
bite was absolutely delicious okay was sort of like a peach sweet roll
or a peach cinnamon roll without the cinnamon but then I realized that the
dough directly underneath the fruit hadn’t quite cooked enough and was still
a little bit which wasn’t necessarily an unpleasant
experience but was a little bit odd texturally and that will be a lot easier
to see when I use the fork here so yes next time I think I will add a little
more flour so the dough is a little stiffer and I’m probably gonna leave it
in the oven for about five to 10 extra minutes in fact it was such a moist
dough I probably could have went until the top was almost too Brown and then
pulled it out so fair warning you are probably going to need to adjust this
which is fine since you are after all the Omar little of this not being too
doughy in the middle but overall for a first attempt I was extremely happy with
how this came out and it really is sort of unique I mean it’s not a bread or
cake it’s some weird hybrid but of course since we are calling it cake I
had to test to see if it would work with ice cream which it did by the way
so to summarize with a few minor tweaks I think this would be an absolutely
fantastic recipe to break out in the middle of peach season or even with
other fruits like plums or cherries or berries I really think this would work
well with all those things and more but anyway that’s it my first attempt at
Baltimore peach cake believe it or not I’ve heard the original recipe called
for sauteed onions on the top as well and no I’m not kidding
so if you happen to try that and it works send me a picture otherwise I’ll
just finish up by saying I really do hope you give this a try soon so head
over to food whooshes calm for all the ingredient amounts of more info as usual
and as always enjoy you you

100 thoughts on “Baltimore Peach Cake – Food Wishes

  1. I see you're still using that annoying voice robot for your narration. Why not narrate the videos yourself?

  2. The peach kucken was made correctly….Just give it a longer bake….until the peaches are well caramelized.. Plums are another fruit that goes well…Baked goods baked well are good baked goods.

  3. I love your videos Chef John, but the dough on your Baltimore Peach Cake is much too thick. And the peaches should be sliced thinner and they should overlap the preceding peach. We also tend to serve it with a sprinkling (or a fog depending on your enthusiasm) of confectioners sugar.

  4. Saved and liked before it hit 30 seconds …. just to be safe! Wouldn't want to lose track of this one.

    Thanks for sharing!

  5. Made this today, got excited and put the glaze before baking. Turned out fine. It’s not sweet at all.
    Thanks for all the recipes, and congrats on 3 million followers

  6. πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸŒΊπŸŒΊπŸ’πŸ’πŸ’πŸ’πŸ’πŸ’πŸ’πŸ’πŸ’πŸ’πŸ’πŸ’πŸ’

  7. I found it with a 1 2 3 cake. Much easier. Old recipe from German chef at restaurant near my father's store

  8. Please do austrian Kaiserschmarrn (sweet dish loosely related to pancakes) or german Feuerzangenbowle (hot winter-time punch made from red wine, rum, orange-juice, orange-peel and christmas-spices).

  9. Chef I’m shocked you aren’t removing the political comments…they are in very bad taste and you risk losing subscribers.

  10. Yes, I agree that you should literally burn the top, the way Baltimore thugs can burn down a convenience store in protest with impunity.

  11. Why is Baltimore in the news? Yes I haven’t watched it in a whileπŸ™„πŸ€¦πŸΏβ€β™€οΈ

    πŸπŸŒ»πŸ’šπŸƒ

  12. My grandmother used to make something quite similar, except it was with pears, and I think the recipe is widespread enough that no particular city claims it, pretty sure it's actually more or less the default recipe here (France) when most people think "Pear Cake". We never glazed it. Preserved pears (or other fruit I guess) are certainly a possibility used by some but we always made it when we had fresh ones.

  13. Chef John : you know who you are
    Me thinking : I don't know what you talking about but good job having them all facing the same way, cause that's one and ONLY way to place them peaches, remember that πŸ˜ŒπŸ˜‚πŸ˜‚

  14. Chef John,
    I love that everything you know abt B’More you learned from β€œThe Wire”. It’s an underrated show.

  15. This reminds me of a German-style Kuchen – fruit on top and not too sweet, garnished with real whipped cream – yum!

  16. I have been watching you for years now! I make your Pita bread regularly. Thank you for being so honest about mistakes and correcting them. You're my fav YouTube food channel. Congrats on 3m subscribers!!

  17. Thanks, Chef John! I did some research after watching and discovered the Maryland Foodie Fest. The Foodie Fest is held just outside Baltimore and is the only event in the state of Maryland sponsored by the World Food Championships. I have always wanted to visit the National Aquarium in Baltimore so now I know when to time my visit. Two good reasons to visit Baltimore. Three if you include the Baltimore πŸ‘ Cake. πŸ™

  18. Chef John you are simply the best!! Wish you had your own cooking show on tv!! The ones now aren’t half as good as you!!!!

  19. This Maryland girl approves! I haven’t had this in many years. Watching this was very nostalgic for me. I remember watching my aunt making this when I was growing up and eating it at the peach festival at church. Thanks for bringing those memories back. I will have to make it soon.

  20. Have made this since I got married in 1972, a real favourite if the peach season is here or gorgeous tinned peaches from Watties, no nasties in it! Love it and so does my family. In the apple season it changes to apple sponge! Xx

  21. Growing up in Pikesville, MD (Baltimore County, not the city) my grandmother would make this a few times a year. She used King syrup with butter added to glaze, otherwise it would go stale about 45 minutes after you cut it. She also baked it MUCH thinner than you did, usually only a centimeter or so thick, usually on just a rimmed baking sheet.

  22. On the edge of the Baltimore City County line is a small bakery called Fenwick Bakery. It's been there for ever. I would go with my mom there often as a kid to get baked goods and amazing marshmallow donuts. Every peach season they would have a giant banner outside the store announcing that their peach cake is back. This video brought back good childhood memories. Thanks!

  23. Made a version of this with apples since the peaches at my store that day looked a little dodgy. Added a mix of cinnamon/ginger/nutmeg to the flour before I mixed it in. It was really interesting. The "cake" part wasn't all that sweet but the apple part was very sweet and worked great with it. Would make again.

  24. To make it authentic you have to use rat heads instead of peaches. Don't forget to sprinkle some human blood, toxic waste and fired bullet casings in the dough to give it that real Baltimore vibe.

  25. "You are after all the Omar Little of this not being too doughy in the middle." There can never be too many references to The Wire…thanks, Chef John!

  26. Interesting… depending on the type of peach used, and ripeness of the fruit, β€œtwisting” to remove the stone either works well and the stone comes out clean and easy or it goes horribly wrong and you end up with a smooshed peach mess.

  27. I think I would also generously sprinkle the dough with cinnamon brown sugar before adding the peaches, but I am addicted to cinnamon.

  28. Ooh, I can hardly wait to make this. thinking I'd like to quickly glaze with apricot mix and pop back into oven for a more caramelized top, and a bit more oven time. At any rate, Chef John you are my inspiration & hero!

  29. i always get so jealous of your perfectly ripe peaches; we rarely have those in the netherlands. theyre either rock hard and stuck to the stone or soft and mealy and.. still somehow stuck to the stone. glad not all of us have to suffer

  30. I appreciate how you committed to this recipe even though you had your doubts along the way and suggested what you would do next time. One time I under baked some cinnamon buns, so we ended up enjoying cinnamon buns that were under baked! No crime was committed…Thank you Chef John!

  31. My Russian/German Mennonite relatives make a very similar β€œcake” to this. It’s called platz, and is a yeast dough (not unlike cinnamon buns, in fact my granny used to make huge batch of dough and make platz and cinnamon buns on the same day) topped with fresh fruit, often plums or apricots, peaches or even rhubarb. Before baking the entire top is covered in copious amounts of β€œrueble” (sp? I have no idea) which is like a streusel made of butter, white flour and white sugar. It’s a heavenly summer treat!

  32. Hi Chef John, I made this cake yesterday and it was more than a notion. I forgot what it was like to work with active dry yeast and bread dough! All things considered, it turned out well. I made it on my YouTube channel. I won't link it here because it will go to spam but I wanted you to know. thank you for making this look easy! This was my first Baltimore Peach Cake!

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