Chef John's Baltimore-Style Peach Cake

Combine granulated sugar and active yeast in a mixing vessel. Introduce milk, melted butter, and egg into the bowl; whisk everything together until sugar is fully incorporated and dissolved. Gradually incorporate flour, adding small portions at a time, until the dough is mostly moistened and requires additional flour for optimal consistency. Add salt to the mixture, stirring until a soft, slightly sticky dough forms.

Cover the bowl with a damp cloth and place it in a warm environment to allow the dough to rise, increasing in volume by approximately 100%, taking roughly 1.5 hours.

Initiate the topping process: Anoint a 9x13-inch baking dish with 0.5 tablespoons of melted butter. Cut peaches in half along the seam and divide each half into quarters, then further into eighths.

Transfer the dough mixture to the prepared baking dish. Utilize a spatula to spread the dough evenly across the dish, covering all corners. Cover the bowl with plastic wrap and allow the dough to rise once more until it has roughly doubled in volume, taking approximately 30-45 minutes.

Preheat the oven to a temperature of 375 degrees Fahrenheit (190 degrees Celsius).

Arrange peach slices over the dough, gently pressing them into place. Drizzle with 2.5 tablespoons of melted butter and sprinkle with Demerara sugar.

Bake the cake in the preheated oven until a toothpick inserted into the center of the cake (avoiding any peaches) comes out clean, taking approximately 40-45 minutes.

Combine apricot preserves and hot water in a small bowl; mix the ingredients together until the preserves are heated and brushable. Brush the glaze over the cake; allow it to cool to room temperature before slicing.