Americandessert

German Peach Cake

Name: German Peach Cake
Cuisine: American
Ingredients: Make a rich baking powder biscuit dough; Brush the top with butter; cover with slices of peach; Sprinkle generously with sugar

From Standard Paper-Bag Cookery, 1912

This is a good substitute for peach pie.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 50. The excerpt below is the record exactly as published.

German Peach Cake.— Make a rich baking powder biscuit dough and roll out in sheets to fit a long biscuit pan. It should not be more than a half-inch thick. Brush the top with butter and cover with slices of peach arranged in symmetrical overlapping rows, or half peaches with the rounded side up. Sprinkle generously with sugar

Cook this with the app: pantry check, scaling, and the assistant.