Just talking about a wonderful aroma can't come anywhere near the experience of the one that will fill the house when peach cobbler or peach cake is baking. You all but taste it in the air. Quick and easy to make, these are favorites of many.
M. L. W. of Baltimore requested the two recipes and Lynda Morrison of Baltimore responded with Chef Gilles Syglowski's choice for peach cobbler. She wrote, "I make it often and I love it. Also, there are only a few dishes to wash and it doesn't require eggs or a mixer."
Maggie Murison of Towson responded with the choice for a "Baltimore peach cake" recipe which she says she clipped from a newspaper some 10 years ago. "I don't know which newspaper but I believe it is the Silbers Bakery peach cake recipe," she said.
Morrison's peach cobbler
2 cups sliced fresh peaches
1/2 cup butter (1 stick)
2 cups sugar
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cups milk
Mix peaches with 1 cup sugar and set aside for 1 hour. Stir occasionally.
Melt the butter in a 9-by-13-inch pan. Mix the remaining cup of sugar, flour, salt, baking powder and milk to a batter and pour over the butter in the pan, do not stir. Slightly drain peaches and spoon the fruit over the batter, do not stir. During baking, peaches will sink to the bottom and the crust will rise to the top. Bake at 350 degrees for at least 20 to 30 minutes until lightly browned and a toothpick stuck in the crust comes out clean.
Ms. Morrison says the 2 cups of peaches may be sugared fresh peaches or frozen sweetened and thawed peaches or canned sliced peaches in syrup. All drained slightly.
Murison's peach cake
Makes two cakes
DOUGH:
1 cup lukewarm milk
1/4 cup sugar (for sweeter dough, double the sugar)
1 teaspoon salt
1 cake compressed yeast or package active dry yeast
1 egg, slightly beaten
1/4 cup softened butter or shortening
3 1/2 -3 3/4 cups flour
FILLING:
4 to 6 fresh ripe peaches, washed and thinly sliced, unpeeled (peaches may be peeled if skins are too thick)
1/2 -1 cup sugar
1 tablespoon each cinnamon and powdered sugar
lemon or orange juice to sprinkle on fruit
GLAZE (optional)
1/3 cup apricot jam
1 tablespoon hot water
