Peach Cake Recipes

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PEACH CAKE



Peach Cake image

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

4 eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1.5 (15 ounce) cans canned peaches, sliced, drained
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 (3 ounce) box instant vanilla pudding
1.5 (15 ounce) cans canned peaches, sliced, drained, diced, mashed
1 (12 ounce) container Cool Whip

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

PEACH CAKE I



Peach Cake I image

Love those peaches!

Provided by Jenny

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

⅔ cup butter
1 cup white sugar
¾ cup milk
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 (15 ounce) can sliced peaches

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

PEACH CAKE II



Peach Cake II image

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

3 egg, beaten
1 ¾ cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups fresh peaches - peeled, pitted, and sliced
½ cup chopped pecans

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

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

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.

SWEET PEACH CAKE



Sweet Peach Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Butter, for greasing the baking dish
3 cups all-purpose flour, plus extra for dusting the pan
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon vanilla extract
One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
1/2 stick unsalted butter, at room temperature
1/4 cup whipping cream
2 teaspoons vanilla extract
3 cups powdered sugar

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.

UPSIDE-DOWN PEACH CAKE



Upside-Down Peach Cake image

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

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

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.

PEACH CAKE



Peach Cake image

I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 7

3/4 cup cold butter, cubed
1 package yellow cake mix (regular size)
2 large egg yolks
2 cups sour cream
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH CAKE



Peach Cake image

Provided by Jonathan Reynolds

Categories     project, dessert

Time 2h15m

Yield Serves 6

Number Of Ingredients 7

3 tablespoons unsalted butter, cut into small pieces
3/4 cup unbleached white flour
1/2 cup light-brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
3 cups peeled, chopped peaches (about 3 medium)

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

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/4 pound/114 grams unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 1/4 cup/250 grams sugar
1 cup/128 grams flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
3/4 cup crème fraîche

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
  • Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
  • Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
  • In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
  • In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
  • Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 39 grams, TransFat 0 grams

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

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.

BALTIMORE PEACH CAKE



Baltimore Peach Cake image

I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h55m

Yield 12

Number Of Ingredients 11

⅓ cup white sugar
1 package active dry yeast
1 ¼ cups warm milk (no hotter than 100 degrees F (38 degrees C))
¼ cup melted butter
1 large egg, beaten
1 ½ teaspoons kosher salt
3 cups all-purpose flour, or more as needed
3 tablespoons butter, divided
3 ½ ripe peaches
⅓ cup apricot preserves
2 tablespoons Demerara sugar

Steps:

  • Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
  • Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
  • Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
  • Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
  • Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
  • Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g

BROWN SUGAR PEACH ICEBOX CAKE



Brown Sugar Peach Icebox Cake image

This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 7

One 16-ounce frozen pound cake, thawed
One 29-ounce can sliced peaches, drained and juice reserved
1/4 cup peach preserves
Pinch kosher salt
6 tablespoons brown sugar
1 1/2 cups heavy cream
Fresh basil, to garnish

Steps:

  • Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
  • Slice the cake horizontally into 3 equal slices.
  • Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
  • Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
  • Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
  • Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
  • To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.

FRESH PEACH CAKE



Fresh Peach Cake image

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

¾ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
4 medium (blank)s fresh peaches - peeled, pitted, and sliced
2 tablespoons white sugar
1 teaspoon ground cinnamon

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

PEACH UPSIDE-DOWN CHEESECAKE



Peach Upside-Down Cheesecake image

I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 8

1/4 cup butter, melted
1/2 cup packed brown sugar
3 medium peaches, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.

OLD-FASHIONED PEACH CAKE



Old-Fashioned Peach Cake image

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

1 package white cake mix
1/4 cup flour
1 teaspoon baking powder
1/2 cup chopped nuts
1 (21 ounce) can peach pie filling
3 eggs
1/2 teaspoon lemon extract
1/2 cup sugar
1/2 cup flour
1/4 cup butter, softened

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.

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From christinascucina.com
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2 INGREDIENT PEACH ANGEL FOOD CAKE - SIZZLING EATS
2022-01-27 Adjust the oven rack to the center position and preheat your oven to 350 degrees F. Grease a 9 x 13 baking dish with nonstick baking spray and set aside. In a large bowl, empty peaches inside, and gently mash the peaches to break them …
From sizzlingeats.com
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EASY CAST IRON PEACH CAKE RECIPE - SUGAR AND CHARM
2019-10-14 Instructions. In a mixing bowl beat the 4 tablespoons of the butter with 1/4 cup sugar until blended together. Add in the egg and beat. Combine the flour, baking powder and salt in a separate bowl. Alternate the dry ingredients and the milk into the butter mixture and beat on low.
From sugarandcharm.com
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15 BEST CANNED PEACH RECIPES - INSANELY GOOD
2021-06-22 14. Peach Salsa. Give the classic sauce a sweet spin with canned peaches. While a classic tomato salsa is flawless, this peachy version is also a must-try. This sweet and fruity salsa is not only an ideal topping for tacos and nachos, but for grilled meats and fish as well. 15.
From insanelygoodrecipes.com
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PEACH COBBLER POUND CAKE — CHEF CHELLE
2022-05-10 1 tsp sugar. 3 Tbsp melted butter. 1/2 tsp cinnamon. Preheat oven to 325°. Ensure everything is room temp. Drain peaches and set juice aside. Slice peaches into small chunks then also set aside. In a separate bowl sift together flour, salt, baking powder, cinnamon, and nutmeg.
From chefchelle.net
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PEACH CAKE (BUNDT CAKE RECIPE) - A SPICY PERSPECTIVE
2013-05-31 Instructions. Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup 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, 3 …
From aspicyperspective.com
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PEACH CAKE - SUGAR SPUN RUN
2021-08-26 How to Make Peach Cake. Heat milk to proper temperature, then sprinkle in the yeast. Add roughly 1 teaspoon of sugar and let sit until yeast is foamy (bloomed). Add remaining sugars, salt, egg, and melted butter to yeast mixture and stir until fully incorporated. Gradually add flour until dough comes together.
From sugarspunrun.com
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JUST SIMPLE PEACH CAKE | A SUMMER PEACH COBBLER-STYLE CAKE …
2014-09-04 First add milk and mix, then whisk in flour mixture. Gently fold peaches into the batter. Pour in to the prepared pan and bake for 50-55 minutes. Cool completely in the pan. Once cooled, refrigerate in the pan before serving. Dust with powdered sugar and served topped with sweetened whipped cream or vanilla ice cream.
From omgchocolatedesserts.com
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VANILLA PEACH CAKE | DESSERT RECIPES | GOODTOKNOW
2013-03-09 Method. Preheat oven to 160⁰C/325⁰F/Fan 140⁰C/Gas Mark 3. Grease and line 2 x 20cm sandwich tins. Put the margarine, sugar, baking powder, eggs and vanilla extract into a large bowl and mix together for about 2 minutes until the mixture is smooth and creamy. Divide the mixture evenly between the sandwich tins and bake for 20 – 25 ...
From goodto.com
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PEACH CAKE WITH FRESH SUMMER PEACHES - THE WOKS OF LIFE
2018-08-01 In the bowl of an electric mixer, beat ½ cup softened butter. Beat in ⅔ cup sugar, and then add 2 eggs one at a time, beating until thoroughly combined. Beat in the vanilla and lemon zest. Add 1 cup flour, 1 teaspoon baking powder, ¼ …
From thewoksoflife.com
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BEST PEACH UPSIDE DOWN CAKE RECIPES | FOOD NETWORK CANADA
2009-11-11 Step 5. Whisk the honey and buttermilk together in a small bowl. Step 6. Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture beating well between additions. Step 7. Pour batter over peach slices in cake pan and bake for 40 to 50 minutes. Cake is done when a knife inserted in the centre comes out clean. Step 8.
From foodnetwork.ca
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PEACH CAKE RECIPE (FRESH, FROZEN OR CANNED) - DINNER, THEN DESSERT
2020-03-27 Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined. Add the milk. Fold the peaches into the batter. Pour into pan and bake for 45-50 minutes or until top …
From dinnerthendessert.com
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PEACH RECIPES | BBC GOOD FOOD
Peach cobbler. A star rating of 4.4 out of 5. Bake a comforting, easy pudding with tinned peaches. Cobbler is an ideal, no-fuss dessert that can be on the …
From bbcgoodfood.com
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PEACH STREUSEL CAKE {EASY AND PERFECT FOR SUMMER!} - THE BUSY BAKER
2018-04-25 Spread the peaches over the top of the batter. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly. Sprinkle the streusel mixture over the cake and the peaches, making sure to spread it at evenly as possible and ...
From thebusybaker.ca
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PEACH DUMP CAKE (EASY 4-INGREDIENT PEACH COBBLER!) - BAKE IT …
2021-10-18 Bake. Cover the dump cake with a sheet of aluminum foil and bake in the oven at 350°F (175°C) for 45 minutes with the foil. Remove the foil and finish baking for an additional 15 minutes. The dump cake is done when the peaches are bubbling up around the edges and the cake is lightly golden.
From bakeitwithlove.com
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SCRUMPTIOUS SUMMER PEACH CAKE • FIVEHEARTHOME
2017-06-20 Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside. Position rack in center of oven and preheat oven to 350°F. Generously butter a 9" deep-dish pie plate. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
From fivehearthome.com
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PEACH DUMP CAKE RECIPE (MIXED & COOKED IN 1 PAN) | KITCHN
2021-07-24 Arrange over the cake mix, spacing then evenly apart and covering the entire surface. This cobblestone-like technique allows the butter to melt evenly and helps to avoid any dry spots. Bake until golden-brown and bubbly, 50 to 55 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream.
From thekitchn.com
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EASY PEACH CAKE - SPATULA DESSERTS
2021-07-15 Heat oven to 180 C / 356°F. Prepare a 15 cm (6 inch) round cake pan with parchment paper. Whick together wet ingredients: yogurt, egg, sugar, oil. Sift dry ingredients together: flour, salt, baking powder and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula.
From spatuladesserts.com
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SIMPLE CANNED PEACH CAKE RECIPE | YOUR SUMMER LOVE
2021-04-10 This post is all about the canned peach cake recipe. Table of Contents. Canned Peach Cake Recipe. Step 1: Preheat Oven to 350°. Step 2: Beat 4 Eggs. Step 3: Add Canned Peaches & Slice. Step 4: Mix Peaches and Eggs Together. Step 5: Fold In Cake Mix. Step 6: Spray Cake Dish (9×13)
From startwiththebed.com
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PEACH CAKE RECIPES | ALLRECIPES
Easy Peach Cobbler with Cake Mix. Rating: 4.5 stars. 320. This is a quick but company-worthy cobbler. So simple, yet wins rave reviews. If desired, use 2 (32 ounce) cans of peaches in place of fresh peaches. If doing this, use peach syrup instead of …
From allrecipes.com
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Top Asked Questions

What is the best way to make a peach cake?
Directions. 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.
How do you make Peach crisp with butter and sugar?
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, 5-7 minutes.
How do you make peach cream cheese frosting?
PEACH CREAM CHEESE FROSTING. Prepare three 8-inch round cake pans by spraying with non-stick cooking spray, lining the bottom with parchment and dusting the sides lightly with flour. Set aside. Sift together the flour, salt and baking powder. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, sugar, eggs,...
How to bake Peaches in a pan?
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.

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