Peach Cake

Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.

¾ cup water, warm
¾ cup whole milk, warm
1 Tbsp. coarse sea salt
1 large egg
3 oz (6 Tbsp.) butter, melted
1½ cups Monk Fruit Sweetener with Erythritol (Granular)
2⅛ tsp. (¼ oz env) instant yeast
4½ cups all-purpose flour, unbleached
12 peaches, each cut into 1” wedges
1 lemon, freshly juiced
2 tsp. ground cinnamon

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).  Butter two 9x13” glass baking dishes.

Combine water, milk, salt, egg, 4 Tbsp. butter, and ½ cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.

Turn dough out onto a lightly floured surface, and knead until a ball forms, 3-5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.

Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a small bowl. Drizzle remaining 2 Tbsp. butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.

Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30-35 minutes.

Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve.

Makes 2 cakes (about 30 squares).

Cook's Note:  Cake can be covered and stored at room temperature for up to 2 days.