Baltimore Peach Cake

Ingredients

• 1 3/4 cups white flour (bread flour recommended), divided
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 package active dry yeast
• 2 tablespoons butter, softened
• 1/2 cup hot water
• 1 egg
• 1/4 cup seedless raspberry jam
• Sliced fresh peaches (about 5)

Instructions

1. In a large bowl, combine 1/2 cup flour, sugar, salt and undissolved yeast. Add butter and beat for a few seconds on medium speed.
2. Gradually add hot water and beat for 2 minutes on medium speed, scraping sides of bowl.
3. Add egg and 1/2 cup flour, and beat on high speed for 2 minutes, scraping down sides of the bowl.
4. Mix in remaining 3/4 cup flour, mixing until smooth and elastic. Roll into ball, let rest for 5 minutes.
5. Spread dough in bottom and up the sides of a cookie sheet or 9 x 13 inch pan. Let rise until doubled in volume, about an hour.
6. Heat oven to 350 degrees F.
7. Meanwhile, peel and slice peaches.
8. Press dough down a little and spread with raspberry jam. Assemble peaches on top of dough, then sprinkle with about 1/4 cup sugar. Top can be glazed with a little melted peach or apricot jam if desired.
9. Bake until dough is done and edges are browned, about 25 minutes.
10. After cooling, sprinkle with confectioners' sugar, if desired.