Big Grandmas Open Face Peach Cake Recipes

GRANDMA'S PEACH CAKE

Grandma's Peach Cake image

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

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 2 cakes (about 30 squares)

Number Of Ingredients 11

Ingredients

3/4 cup warm water
3/4 cup warm whole milk
1 tablespoon coarse salt
1 large egg
3 ounces (6 tablespoons) unsalted butter, melted, plus more for bowl and dishes
1 1/2 cups sugar
2 1/8 teaspoons (a 1/4-ounce envelope) instant yeast
4 1/2 cups all-purpose flour, plus more for surface
12 peaches, each cut into 1-inch wedges
1 lemon, juiced
2 teaspoons ground cinnamon

Steps:

Combine water, milk, salt, egg, 4 tablespoons butter, and 1/2 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 to 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.
Butter two 9-by-13-inch glass baking dishes. 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 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
Preheat oven to 375 degrees. 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 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve.

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM

Great Grandma Pearl's Angel Food Cake with Peaches and Cream image

My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.

Provided by Katie Lee Biegel

Categories dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups egg whites (from about 16 large eggs)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 1/2 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
1 teaspoon almond extract
6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved
Lightly sweetened whipped cream

Steps:

Preheat the oven to 325 degrees F.
In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

GRANDMA SAL'S PEACH KUCHEN

Grandma Sal's Peach Kuchen image

Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.

Provided by Lucky Nikki

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup white sugar, divided
½ cup butter
6 fresh peaches - peeled, pitted and halved
1 teaspoon ground cinnamon
2 egg yolks
1 cup heavy cream

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
Reduce the oven's temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.4 g, Cholesterol 81.6 mg, Fat 16 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 9.7 g, Sodium 170.1 mg, Sugar 19.7 g

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