MamaD, I used the Buttery Sweet Bread recipe from Breadworld.com. After the dough was finished I divided it into greased pans. ( Sometimes I use a large cookie sheet ). Pat it out to the edges of the pan and kind of make a little ridge around the edges, I use my knuckles to push against the pan. This helps keep any juices from going under the crust and making it stick.
Put on the sliced peaches, sprinkle with cinnamon and sugar. Cover with a tea towell and let rise. Then bake in a preheated 375 degree oven till done. Meanwhile take about 1/2 jar of apricot preserves and heat it till syrupy. As soon as you take the peach cake from the oven, brush this on with a pastry brush. You can add a little red food coloring if desired.
This is like the old Baltimore Peach Cake you get in the bakeries. ( Except the dough recipe, like I said, is from Breadworld.) Sadly, the peaches are now gone from around my way.