Amish Peach Cake Recipes

AMISH PEACH KUCHEN

Steps:

• Mix flour, sugar, baking powder, and salt. Mix in butter with two knives until the consistency of cornmeal.
• Sprinkle mixture over the bottom and sides of a greased 9 inch pan. Place peaches cut side up over the dough.
• Sprinkle brown sugar and cinnamon and egg yolks and cream. Mix and pour over over peach halves.
• Bake at 400.

AMISH PEACH UPSIDE-DOWN CAKE

Steps:

• Drain peaches and reserve syrup.
• Melt butter in a skillet.
• Add brown sugar and 2 tablespoons syrup and drained peaches to skillet.
• Add water to remaining syrup to make 1 cup and set aside.
• Cream together shortening and sugar until light and crumbly.
• Add eggs and vanilla.
• Beat until fluffy.
• Sift together the baking powder, salt, and flour.
• To the creamed mixture, add the dry mixture and 1 cup of syrup alternately, stirring after each addition till smooth.
• Use slotted spoon to remove peaches from skillet and spread peaches in bottom of greased 13×9 inch cake pan.
• Spread batter over peaches and bake at 350 degrees for 35 to 40 minutes.

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees F.
• Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
• Bake for about 40 minutes.
• Serve warm or cold... with or without ice cream.

AMISH PEACH CAKE

Steps:

• Mix first 7 ingredients and pour into a 9x13-inch greased pan. Pour drained peaches over the batter.
• Mix cream cheese, sugar and peach juice and pour over the peaches. Sprinkle with a mixture of sugar and cinnamon.
• Bake at 350 for 40-50 minutes or when the cake is firm to the touch.

FRESH PEACH CAKE

Steps:

• Sift together flour baking powder and salt.
• Cut in the shortening.
• Mix egg and milk together, then stir into flour mixture.
• Mix well, and pour batter into a greased oblong pan.
• Cover with peach slices.
• Sprinkle with cinnamon and sugar.
• Bake in 350 degree oven for 35 minutes.

AMISH BUTTERMILK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch cake pan.
• Combine flour, white sugar, brown sugar, butter, and baking soda in a bowl until crumbly. Transfer 1 cup of crumbs to a small bowl and set aside. Add buttermilk and cinnamon to remaining crumbs and mix until batter is just combined and moist. Pour batter into the prepared cake pan and sprinkle reserved crumbs on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

BALTIMORE PEACH CAKE

Steps:

• Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
• Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
• Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
• Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
• Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
• Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

AMISH PEACH DUMPLINGS

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
• Bake for about 1 hour, or until a tester inserted in the center comes out clean.

AMISH CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
• Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
• Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
• Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.