PEACH COBBLER UPSIDE-DOWN POUND CAKE
I wanted a pound cake and the taste of my peach cobbler so this is what I came up with...
Provided by Ericia
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 14
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
- Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
- Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
- Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
- Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.
Nutrition Facts : Calories 746.1 calories, Carbohydrate 95.3 g, Cholesterol 153.6 mg, Fat 38.3 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 20.5 g, Sodium 278.5 mg, Sugar 73.6 g
PEACH COBBLER POUND CAKE
This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F.
- For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
- For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
- Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
- Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
- Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
- For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
- For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
- Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.
PEACH COBBLER BUNDT CAKE
Steps:
- I used a duncan hines butter cake mix and 1 bag of frozen peaches...retain about 1/3 Cup of the powder cake mix and add to the frozen peaches in a covered bowl or in a ziploc bag (in other words, coat the peaches) In another bowl make the cake mix with 2 eggs, 2//3 water and 1/2 cup oil and a little vanilla extract....put 1/3 of cake in the floured greased Bundt pan then a layer of the coated peaches... layer it 2 more times and pour any remaining powder mix on top.. bake at 350 for one hour...after it cools, you can put a glaze on top, but I don't like it that sweet.
Nutrition Facts : Calories 3192 calories, Fat 156.573560104181 g, Carbohydrate 396.253900003234 g, Cholesterol 846 mg, Fiber 4.53599987983704 g, Protein 47.8475600000153 g, SaturatedFat 20.5008675076743 g, ServingSize 1 1 Recipe (956g), Sodium 3634.01400000764 mg, Sugar 391.717900123397 g, TransFat 7.21127350127687 g
PEACH BUNDT CAKE
If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won't work, because the water content is too high.
Provided by Antonia Lofaso
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
- Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
- In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
- In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
- Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
- Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
- Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.
PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
PEACH BUNDT CAKE RECIPE - (4/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease and flour 10" Bundt pan. In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in peaches. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling. To make the glaze, combine powdered sugar with milk and extract and mix together with a spoon. (Add more powdered sugar if your glaze is too runny or more milk if it's too thick.) Spoon over cooled cake.
More about "peach cobbler bundt cake recipes"
PEACH COBBLER CREAM CHEESE BUNT CAKE BY …
From thefeedfeed.com
3.5/5 (215)
THE BEST PEACH COBBLER POUND CAKE RECIPE (WITH CREAM CHEESE!)
From pieladybakes.com
PEACH BUNDT CAKE FROM MIX - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
QUICK & EASY PEACH COBBLER CAKE RECIPE – IGOTCHU SEASONINGS
From igotchuseasonings.com
PEACH BUNDT CAKE - A SIMPLE AND DELICIOUS SUMMERTIME CAKE!
From nutmegnanny.com
PEACH COBBLER BUNDT CAKE WITH CAKE MIX - CAKEBOXING.COM
From cakeboxing.com
PEACH BUNDT CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
PEACH COBBLER POUND CAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PEACH COBBLER BUNDT CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
RECIPE FOR PEACH COBBLER POUND BUNDT CAKE - ALL INFORMATION …
From therecipes.info
PEACH COBBLER POUND CAKE – GRANDMA'S RECIPE
From tastyrecipesfood.com
PEACH POUND CAKE RECIPE (BUNDT CAKE) - THE SPRUCE EATS
From thespruceeats.com
PEACH COBBLER POUND BUNDT CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PEACH COBBLER BUNDT POUND CAKE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PEACH COBBLER POUND CAKE - IMMACULATE BITES BAKING
From africanbites.com
PEACH COBBLER POUND CAKE – EASY TASTY RECIPE
From 4sio.club
PEACH COBBLER POUND CAKE - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
BEST PEACH COBBLER POUND CAKE (SOFT CAKE + STREUSEL FILLING)
From dwellbymichelle.com
EASY PEACH COBBLER POUND CAKE - WHERE IS MY SPOON
From whereismyspoon.co
PEACH COBBLER CREAM CHEESE POUND CAKE - WHIP IT LIKE BUTTER
From whipitlikebutter.com
PEACH COBBLER POUND CAKE - PAGE 2 OF 2 - YUMMLY RECIPES
From ymmlyrecipes.com
PEACH COBBLER POUND CAKE – FASTINHAND RECIPES
From fastinhand.com
PEACH SWIRL BUNDT CAKE WITH FRESH PEACHES | THE BEST CAKE RECIPES
From thebestcakerecipes.com
PEACH COBBLER POUND CAKE RECIPE - RECIPES.NET
From recipes.net
PEACH BUNDT CAKE WITH BROWN BUTTER ICING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEACH COBBLER POUND CAKE - THE ANTHONY KITCHEN
From theanthonykitchen.com
EASY PEACH COBBLER POUND CAKE RECIPE : HOW TO MAKE IT...
From 100krecipes.com
PEACH COBBLER BUNDT CAKE RECIPE - OCT 2021
From somanyrecipes.com
PEACH BAVARIAN CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FRESH PEACH BUNDT CAKE WITH CAKE MIX - CAKEBOXING.COM
From cakeboxing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love