PEACH CAKE WITH ORANGE GLAZE & ALMOND ICING RECIPE - (4.1/5)
Provided by christoph
Number Of Ingredients 21
Steps:
- Cake: Heat oven to 375°F. Grease and flour a 10 inch bundt or angel food cake pan. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, vanilla, and almond. Mix until smooth. Scrape the bowl, then slowly add the flour mixture about a third at a time to the wet mixture scraping the bowl as you go. Toss the peaches with the remaining ¼ cup of flour and the cinnamon. Scoop a third of the batter into the pan (batter will be thick), then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches. Place in the oven and reduce the temperature to 325°F. Bake for 60-80 minutes, or until a toothpick or wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely before glazing. Glaze: Combine the orange juice and sugar in a small sauce pan, bring to a boil and then reduce to a simmer. Simmer for 7 - 10 minutes or until reduced by one-half and syrup like. Remove from heat and allow to cool for 10 minutes. Add the Grand Marnier, and spoon the warm glaze over the cake allowing it to run down the sides and soak in. Icing: Whisk together the powdered sugar, almond extract, and heavy cream. Drizzle the icing over the top of the cake using a spoon, or pipe on using a plastic bag with the corner cut off. Top with slivered almonds while the icing is still wet.
SWEET PEACH CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
- Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
- For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.
PEACH-GLAZED CAKE
"After tasting this cake, guests always ask for a second slice...and the recipe," writes Samantha Jones from her kitchen in Morgantown, West Virginia. "Everyone is surprised when they learn this dessert is so easy to make. I often garnish servings with pear slices instead of peaches."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place pears in a blender, cover and process until pureed. Transfer to a large bowl; add the cake mix and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a microwave-safe bowl, heat 1/2 cup of peach preserves, uncovered, on high for 45-60 seconds or until melted. Slowly brush over warm cake. Cool completely. , Slice cake; top with peaches. Melt remaining preserves; drizzle over top.
Nutrition Facts : Calories 304 calories, Fat 5g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 291mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
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 ALMOND CAKE
Make and share this Peach Almond Cake recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
- In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
- Stir into dry ingredients to make smooth, thick batter.
- Spoon batter into greased 9-inch springform pan or other round cake pan.
- Arrange peach slices on top in circular fashion.
- In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
- Sprinkle over peaches.
- Bake in preheated 350°F oven 45 to 50 minutes or until done.
- NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.
Nutrition Facts : Calories 284.2, Fat 9.2, SaturatedFat 4.4, Cholesterol 69, Sodium 289.9, Carbohydrate 45.5, Fiber 1.6, Sugar 26.4, Protein 5.9
PEACH CAKE
Several years ago, while searching for a good-tasting yet easy-to-make recipe for peach cake, I ended up combining several into this concoction, then made it for a friend's birthday!
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees ahrenheit.
- In a large bowl, beat eggs; add sugar and oil, mixing well.
- In another bowl, whisk together flour, salt and baking powder.
- Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
- Add vanilla extract and mix well.
- In a separate bowl, toss sliced peaches with sugar and cinnamon.
- Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
- Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
- Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
- Put in oven and bake 1 hour.
- Cool cake 10 minutes before turning out onto a wire rack.
- Cool completely.
- For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well.
- Spread peach topping over the cooled cake.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 748.9, Fat 32.8, SaturatedFat 11, Cholesterol 74.4, Sodium 508.6, Carbohydrate 109.6, Fiber 3, Sugar 78.4, Protein 7.5
ALMOND ORANGE STREUSEL COFFEE CAKE
This is a fabulous coffee cake! It has a crumbly sliced almond and brown sugar streusel topping plus a delicious glaze and a hint of orange throughout the cake. For variety, substitute a different type of nut in the streusel mixture. You can also use a Bundt cake pan if you don't have a tube pan. Absolutely irresistible!
Provided by JLDC
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
- In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
- In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
- In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
- Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
- Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 58.9 g, Cholesterol 74.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 7.6 g, Sodium 233.3 mg, Sugar 38.4 g
EASY CROCK POT ORANGE (PEACH) CHICKEN RECIPE - (3.9/5)
Provided by á-24918
Number Of Ingredients 4
Steps:
- Cook the Chicken in the crock pot for 3 hours - covered Drain the Juice from the Crock Pot Mix the BBQ sauce, Orange Marmalade, and Soy Sauce Pour Mix over chicken, cover and cook on high for an additional 30 minutes.
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
PEACH STREUSEL COFFEE CAKE RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Grease and flour a 9-inch square baking pan. In a small glass or bowl, combine Ener-G Egg Replacer and warm water. Stir well. Set aside. In a medium bowl, combine Bisquick, milk, egg replacer, sugar, cinnamon and vanilla extract. Stir until well blended. Add peaches and stir just until blended. Pour batter into prepared pan. For topping, combine Bisquick and brown sugar in a small bowl. Stir until well blended. Add nuts and butter. Toss gently (do not break up small pieces of butter). Sprinkle evenly over batter. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.
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