Peach Cake With Cream Cheese Frosting 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.

PEACHES AND CREAM DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly.
• Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving.
• In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.

PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Line cupcake tins with liners. Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed. Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack. Peach Cream Cheese Frosting: Makes enough to frost 24 cupcakes In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

PEACHES AND BUTTERCREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.
• In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
• For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla. Place one cake layer on cake plate, top side up. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.
• In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.
• Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.

PEACH POUND CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Preheat the oven to 325ºF. Lightly grease and flour a 9x5-inch pan. In a large mixing bowl, beat together the butter and sugars until light and fluffy. Add the eggs one at a time, beat well after each addition. Stir in the vanilla. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk. Gradually stir into the butter mixture. Gently fold in the peaches. Spread the batter into the bottom of the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes our clean. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely. Make the glaze: In a medium bowl, beat the cream cheese until fluffy. Gradually add the sugar, beating until smooth. Add the peach juice, beat until blended. Recipe Notes You can use fresh peaches if you like. Peel, remove the pits, and chop them up. Use the juice from a can of peaches for the frosting, if you choose to go this route. Alternatively you can use 1-2 teaspoons of vanilla extract to flavor the frosting.

CREAM CHEESE PEACH CAKE

Steps:

• Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
• Pour into a well greased "deep dish" pie plate.
• Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
• Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
• Spoon and spread over peaches to within 1 inch of batter.
• Mix sugar and cinnamon together and sprinkle over top of everything.
• Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).

PEACH CAKE WITH CREAM CHEESE FROSTING

Steps:

• The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
• In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
• In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
• Add to the egg mixture and beat until just combined; the batter will be sticky.
• With a spatula or wooden spoon, fold in the peaches and nuts.
• Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
• Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
• The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
• Gradually add the powdered sugar and ginger; beat until smooth.
• Apply the frosting to the cooled cake.
• Cut into thick slices and serve.

PEACH CAKE WITH CREAM CHEESE FROSTING - 2 TIER CAKE

Steps:

• Preheat your oven to 350 F / 170 C.
• Whip eggs with sugar for 15-20 min until pale and triple in size. I recommend preparing one sponge at a time. Or use multiple stand mixers.
• Sift in flour in two batches and gently and slowly fold into the eggs.
• Layer the bottom of 2 x 8 inch / 20 cm spring form pans and 2 x 9.5 inch / 24 cm with parchment paper. Grease the edges with shortening, and, preferably dust with flour. Remove the excess flour.
• Pour batter into prepared spring form pans.
• Bake about 30-40 min smaller sponges and 50-60 min bigger sponges until top is golden and inserted wooden skewer comes out clean. Don't open the oven door for at least 30 minutes!!!
• Preferably cool the sponges in slightly open oven for 10 minutes.
• Cool the sponge in the room temperature for 20 minutes, then release the edges of the pan and remove parchment paper.
• Cut peaches and figs in chunks. Add water and fruits in pot. Add sugar, spices, lemon juice and cook until bubbles. Set the gas lower and cook 15 minutes more until fruits are soft and easy to cut with knife. Let it cool. Leave 6 tbsp if fruits aside, other - blend until smooth.
• Start with whisking butter until it is soft and fluffy (use mixer with a whisk attachment). Slowly add Turkish yogurt, Vanilla cream powder, chai spices and 2 tbsp of fig and peach jam that you blended before. When everything is smooth, chill it in the fridge.* If your cream is too runny, start adding powdered sugar or more Vanilla cream powder until your consistency is spreadable. You can also use half cream cheese and half Greek yogurt instead of Turkish yogurt.
• Whip heavy cream until it is thick (around 5 minutes) leave in the fridge.
• Whisk butter with sugar until fluffy and pale (use mixer with whist attachment).
• Add cream cheese and Vanilla cream powder and whisk just until combined.
• Using a spatula, fold in whipped cream. Let it chill in the fridge. *If your frosting is too soft after chilling, add more cream cheese and icing sugar (use 1/2 tbsp icing and 50 g cream cheese).
• You will need to cut every sponge in half lengthwise.
• Start assembling bigger sponges. Put first sponge on a cake stand. Put 2-3 tbsp of fig and peach jam in the middle. Put few fruits in the middle. Spread cream filling around to the edges. Put another sponge on top. Repeat until the last sponge.
• Start frosting the cake, then leave in the fridge.
• Do the same steps with smaller sponge cake. And leave in the fridge.
• Cover bigger cake with another layer of frosting until it is even and white. Insert 3 straws in center of the cake.
• Temper the chocolate. Place 70 % of good quality dark chocolate on a double boiler (a pot with boiling water with heat proof bowl on top). Set your food thermometer (46 C / 115 F) and melt it, stirring, until it reaches needed temperature. Then immediately remove it from heat and add remaining dark chocolate. Keep stirring. Reset your thermometer (31 C / 88 F). Stir until the chocolate cools and reaches needed temperature. You can use ice bath and save you time.
• Spread chocolate on 2 baking trays, layered with parchment paper. Spread evenly with off-set spatula or cake server.
• Mix sugar with milk until it is thick liquid. Dip baker brush and sprinkle and drizzle all over the chocolate like drawing. Let it set completely or overnight.
• Crush tempered chocolate with your hands and insert in the cake (see photos in the post). Decorate with fruits, berries and sprinkle dried strawberries on top.