Old Fashion Peach Cake Recipes

PEACH CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

OLD-FASHIONED GERMAN COFFEE CAKE

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

OLD-FASHIONED PEACH CAKE

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients in a large mixer bowl.
• Blend at low speed til moistened.
• Beat 2 minutes and medium.
• Spread into a greased and floured 13x9 pan.
• Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly.
• Sprinkle over the batter.
• Bake at 350 for 40-50 minutes until center springs back when touched.
• Serve slightly warm, with whipped cream.

OLD FASHION PEACH CAKE RECIPE

Steps:

• Butter a jelly roll pan using real butter no spray Roll out the yeast bread after the first rising onto the jelly roll pan. Cover the entire pan Remove the skin from the peaches and slice. Place the sliced peaches on their side and press into the yeast like you would on a tart. Fill the entire yeast bread with peach slices. Usually in a orderly fashion for looks, just make sure the entire bread is covered again like a tart. Dab slivers of butter on top of the peaches about 12-15 slivers. Sprinkle the sugar over top of the peaches using more or less sugar depending on taste Sprinkle the cinnamon the same way. Cook at 350 degrees for about 30-40 min or until edges brown. Let cool, then sift powder sugar on top. Refrigerate until ready to eat. You can also add more powder sugar when you eat it.

BALTIMORE PEACH CAKE

Steps:

• Combine 1 teaspoon sugar and milk in a glass measuring cup. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. Add egg and whisk to combine.
• Whisk together flour, salt, and remaining 1 tablespoon plus 2 teaspoons sugar in the bowl of an electric mixer. Place bowl on mixer fitted with the dough hook. Add milk mixture to flour mixture and beat to combine. Knead dough for 5 minutes. Add butter, piece by piece, and continue to knead until dough is smooth, about 5 minutes. Transfer dough to a buttered bowl, cover with plastic wrap, and set aside in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and remove from bowl. Pat dough into a buttered 13-by-9 1/2-inch rimmed baking sheet. Cover with plastic wrap and let rise for 1 hour.
• Preheat oven to 350 degrees. Arrange peaches on dough in a slightly overlapping pattern and sprinkle with sanding sugar. Bake until golden brown and set in the center, 40 to 45 minutes. Brush peaches with jelly. Let cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack.

OLD-FASHIONED PEAR CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour. In a large bowl, beat the sugar, yogurt, oil, egg whites and egg until well blended. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually beat into yogurt mixture until blended. Stir in pears and pecans., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.