EASY PEACH COBBLER WITH CAKE MIX
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 water and then omit the white sugar from recipe. Also, yellow cake mix can be substituted for the white.
Provided by Rebecca Lentz
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
- Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
- Bake in preheated oven for 45 minutes, until golden.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 56.4 g, Cholesterol 40.9 mg, Fat 18.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 397 mg, Sugar 45.9 g
PEACH COBBLER CAKE RECIPE BY TASTY
Here's what you need: cinnamon roll, peaches, corn starch, cinnamon, vanilla ice cream, mint leaf
Provided by Hitomi Aihara
Categories Desserts
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F (175°C).
- Separate cinnamon rolls and cut into 1 inch (2 cm) pieces. Place the cinnamon roll pieces into a medium bowl and set aside.
- Cut each peach into 8-12 wedges. Place in a medium bowl and add cornstarch and cinnamon and mix to coat each peach.
- In a baking dish place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top. Repeat and add the rest of the ingredients.
- Drizzle the icing packet from the cinnamon roll tube over the cobbler.
- Bake for 30 minutes.
- Serve warm with a scoop of vanilla ice cream and a mint leaf (optional).
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 61 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, Sugar 35 grams
PEACH COBBLER CAKE
These cake layers are so light and fluffy, you'll be tempted to call it an Angel Food Cake with a peach cobbler twist. The truth is, a tender vanilla-flavored cake layered with ripe fresh peaches and the most cloudlike whipped cream you've ever tasted is the ultimate summertime dessert. It's fresh, impressive, and most importantly, it's way easier to make than it looks. Our Peach Cobbler Cake calls on 2 1/2 pounds of fresh peaches-all the better if you picked them from the tree yourself-to top the ultra-light cake layers. Don't worry, we toss them in sugar just to make sure they hit max sweetness. The cake is frosted with a whipped cream-mascarpone mixture that helps bind the layers and provide just a smidge more stability for the top-heavy cake. You can serve up your cake immediately or prep ahead and store in the fridge for up to 24 hours prior to slicing.
Provided by Pam Lolley
Time 2h30m
Yield 12 (serving size: 1 slice)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Coat 3 (9-inch) round cake pans with baking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides as needed. With mixer running on medium speed, gradually add 2 cups of the granulated sugar, beating until light and fluffy, 3 to 5 minutes, stopping to scrape down sides of bowl as needed. Add egg yolks, 1 at a time, beating until just combined after each addition.
- Whisk together flour, baking powder, and salt in a medium bowl. With mixer running on low speed and beating until just combined after each addition, add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Beat in 2 teaspoons of the vanilla.
- Beat egg whites with an electric mixer on high speed until stiff peaks form, about 3 minutes. Working in batches, fold egg whites into batter until just combined. Spoon batter into prepared pans; spread in an even layer.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks, about 1 hour.
- Gently stir together peaches and remaining 1/2 cup granulated sugar in a large bowl. Let stand, gently stirring occasionally, 30 minutes. Reserve 1/2 cup drained peaches for garnish.
- Whisk together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a large bowl. Beat heavy cream with a stand mixer fitted with whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Gently fold into mascarpone mixture.
- Trim 1/8-inch off top of each cake layer. (This helps layers to soak up peach juices.) Place 1 cake layer, cut side up, on a serving plate, and top with one-third of remaining peach slices and juice in even layer. Carefully spread one-third of whipped cream mixture over peaches. Repeat layers twice. Top with reserved 1/2 cup peach slices. Serve immediately or cover and chill up to 24 hours.
OLD-FASHIONED PEACH COBBLER
Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F ( 205 degrees C).
- Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
- Bake 15 minutes, or until the peaches are hot and bubbly
- Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
- Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 209 calories, Carbohydrate 37.7 g, Cholesterol 14.3 mg, Fat 5.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 210.9 mg, Sugar 23.2 g
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 DUMP CAKE
I have made this recipe for over 25 years! It is quick, easy, and oh-so yummy! Especially when served hot and topped with vanilla ice cream! Yum!
Provided by Debbie Sills
Categories Desserts Cakes Peach Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place butter in a 1 1/2-quart baking dish and put in the oven to melt. Preheat the oven to 350 degrees F (175 degrees C).
- Remove melted butter from the oven and set aside to cool, about 5 minutes.
- Mix flour, sugar, milk, and 1 teaspoon cinnamon together in a bowl. Gently pour batter into the middle of the melted, cooled butter; be sure you do not stir. Pour peaches and juice into the center of the batter; once again it is important you do not stir. Sprinkle cinnamon on top, a little at a time.
- Bake in the preheated oven until brown and bubble, 30 to 60 minutes; cooking time will vary depending on the wetness of the ingredients.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 61.9 g, Cholesterol 43.9 mg, Fat 16.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 287.2 mg, Sugar 45 g
PEACH COBBLER II
This recipe is very old and was my grandmother's. This is a very delicious cobbler and can also be used with blueberries. Hope you enjoy this as our family has all these years.
Provided by JAN RECIPES
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x10-inch baking dish.
- Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
- In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches.
- Bake in preheated oven 40 to 45 minutes, until golden brown.
Nutrition Facts : Calories 672.4 calories, Carbohydrate 112.7 g, Cholesterol 18.5 mg, Fat 24 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 8.5 g, Sodium 376.2 mg, Sugar 88.2 g
PEACH COBBLER DUMP CAKE I
Yellow cake mix and peaches canned in heavy syrup are the primary components in this simple dump cake recipe.
Provided by Jessica
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
- Bake at 375 degrees F (190 degrees C) for 45 minutes.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.3 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 171 mg, Sugar 16.3 g
PEACH COBBLER
Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We're not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. When you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches, but cobble it together the best you can. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior.
Provided by Alex Ward
Categories weekday, cakes, pies and tarts, dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
- Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
- Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
- Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
- Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 175 milligrams, Sugar 41 grams, TransFat 1 gram
PEACH COBBLER COFFEE CAKE
If you're looking for a fun way to use up a few ripe, summer peaches and you happen to enjoy having cake for breakfast, this recipe is for you. Fresh peach slices are simmered on the stovetop with brown sugar and cinnamon to form a gooey peach cobbler-inspired filling that you'll layer into rich sour cream coffee cake batter. The cake is then capped with an iconic cinnamon-sugar pecan crumble topping before baking into a coffee cake that's too good not to share. And you'll have plenty to go around, as this decadently dense, moist 9x13-inch coffee cake is perfect for a crowd.
Provided by Darcy Lenz
Categories Coffee Cake
Time 2h30m
Yield 20
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
- Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
- Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
- Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
- Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
- Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
- Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
- Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 64.8 g, Cholesterol 62.8 mg, Fat 18.8 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 244.6 mg, Sugar 39.1 g
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