FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
PEACH CAKE I
Love those peaches!
Provided by Jenny
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
- Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
- Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 37 g, Cholesterol 34 mg, Fat 12.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 8 g, Sodium 257.2 mg, Sugar 25.2 g
GRANDMA'S PEACH CAKE
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
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.
PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
PEACH UPSIDE DOWN CAKE I
This cake uses fresh peaches. Serve with whipped cream.
Provided by Judy Wilson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
- Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g
PEACH CAKE
Provided by Jonathan Reynolds
Categories project, dessert
Time 2h15m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt the butter in a dark, 9-inch round cake pan in a solar oven.
- In a large bowl, whisk together flour, sugar, baking powder and cinnamon. Stir in buttermilk, stirring until smooth. Scrape into the pan over the butter (do not stir). Sprinkle peaches over top, cover with a tightly fitting dark lid and bake in solar oven until puffed and just bubbling around the edges, about 2 hours. Serve warm or at room temperature with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 19 grams, TransFat 0 grams
PAINTED PEACH CAKE
Make and share this Painted Peach Cake recipe from Food.com.
Provided by Roosie
Categories Dessert
Time 1h
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Grease& flour a 10" tube pan.
- Preheat oven to 350 degrees.
- Combine cake mix (dry) with cheese& eggs in a large bowl.
- Blend on low 30 seconds, beat 2 minutes.
- Spoon about 2/3 of batter into prepared pan.
- Arrange peach slices over batter,then sprinkle candies over.
- Spoon remaining cake batter over all.
- Bake 35 to 45 minutes, until toothpick inserted in center comes out clean.
- Cool on rack (upright) 15 minutes.
- Remove& drizzle with glaze made by mixing powdered sugar with lemon juice.
- Serve warm or cool with whipped cream or ice cream.
Nutrition Facts : Calories 3648.4, Fat 146.5, SaturatedFat 55.1, Cholesterol 1259.4, Sodium 4321.8, Carbohydrate 523.2, Fiber 10.2, Sugar 328.9, Protein 69.2
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
BIG GRANDMA'S OPEN FACE PEACH CAKE
Just about the most delicious open face cake I've ever had - it uses a ton of butter but tastes amazing. You can use any fresh bruit ... plumb or apple works too.
Provided by DeidreJane
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
- Add flour and work in with above mixture.
- Wrap in wax paper and refrigerate overnight.
- Next day, remove dough from refrigerator to room temperature.
- Peel and slice fruit and place in lemon juice.
- Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
- Sprinkle rolled out dough with the sugar and cinnamon mixture.
- Sprinkle flour over fruit and line up fruit in rows on dough.
- Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
- Remove from oven and brush with jam melted in water.
Nutrition Facts : Calories 448.6, Fat 21.5, SaturatedFat 12.8, Cholesterol 120, Sodium 173, Carbohydrate 59.7, Fiber 2.7, Sugar 28.2, Protein 6.2
OLD-FASHIONED PEACH CAKE
Buttery topping makes this cake good with morning coffee or as a dessert too. I like it warm with whip cream. Pie filling and cake mix make it super easy!
Provided by LAURIE
Categories Breads
Time 55m
Yield 1 13x9 pan
Number Of Ingredients 10
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.
THE "ULTIMATE" PEACH CAKE RECIPE
I found this recipe in a magazine while waiting in the dentist's office. Fortunately, I had enough time to write it out before being called in. It sure sounds yummy!!
Provided by Boyz 5
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- TOPPING:.
- Mix together brown sugar and cinnamon; cut in butter until crumbly; set aside.
- CAKE:.
- Preheat oven to 350 degrees.
- Grease sides of 13 by 9-inch cake pan; line bottom with parchment paper.
- In bowl, beat butter with sugar; beat in eggs, one at a time.
- Whisk together flour and baking powder; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
- Scrape into pan; smooth top.
- Arrange peaches on top; sprinkle with topping.
- Bake in 350 degrees oven until cake tester inserted in center comes out clean, about 50 minutes.
- Let cool on rack about 15 minutes.
- GLAZE:.
- Stir together sugar, milk and vanilla, adding up to 1 teaspoons more milk until glaze is pourable.
- Drizzle over cake.
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
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