PEACH UPSIDE-DOWN SKILLET CAKE WITH BOURBON WHIPPED CREAM
A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. (This is in case the cake bubbles over during baking.)
- In a large bowl, toss the peaches with the lemon juice. In a separate bowl, whisk together the flour, baking powder and baking soda.
- In a 10-inch cast-iron skillet, cook 1/4 cup of the granulated sugar over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and turns a deep amber color, about 10 minutes. Remove from the heat and immediately add 2 tablespoons of the butter, stirring vigorously. The mixture may appear curdled and broken; don't worry, it will smooth out. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping as needed to make them fit.
- In a stand mixer fitted with the paddle attachment, beat the remaining sugar, butter and the vanilla bean seeds (or vanilla extract) on medium speed until smooth. Add the eggs one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover.
- Place the skillet on the prepared baking sheet. Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
- Make the whipped cream, if desired: In a large bowl, preferably metal, combine cream and bourbon. Refrigerate, along with a metal whisk or mixer attachments, for at least 15 minutes. Once chilled, whip the mixture until it holds soft peaks, 3 to 5 minutes.
- Let the cake cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. If you see liquid around the edges of the skillet, carefully pour off into a measuring cup and set aside. (It's O.K. if you don't have any excess liquid - it all depends on how juicy your fruit is.)
- Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool about 10 minutes more, to set. Cut into wedges using a serrated knife and serve, topping each slice with whipped cream if you like.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 106 milligrams, Sugar 33 grams, TransFat 1 gram
PEACH CAKE
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
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.
PEACHES AND CREAM LAYER CAKE
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 41 g, TransFat 0 g
HOMEMADE PEACH FILLING FOR CAKES
Categories Egg
Number Of Ingredients 5
Steps:
- Mix 1 ½ cup peaches, brown sugar, and lemon juice in small sauce pan. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally, for 10 minutes. Smash peaches with potato masher to break down into more of a puree. Add remaining peaches and simmer for an additional 5 minutes. Combine corn starch and water until smooth. Add cornstarch mixture to peaches. Simmer until thick. Chill in fridge.
PEACH-FILLED COFFEE CAKE
Make and share this Peach-Filled Coffee Cake recipe from Food.com.
Provided by Bliss
Categories Breads
Time 1h20m
Yield 1 coffeecake
Number Of Ingredients 8
Steps:
- I believe this came from Good Housekeeping centuries ago.
- 1 1/2 hrs.before, preheat oven to 350°F.
- Grease 13"x9" baking pan.
- In large bowl, mix flour and next 6 ingredients.
- With mixer at low speed, beat until well mixed, constantly scraping bowl with spatula.
- Increase speed to high; beat 4 minutes, occasionally scraping bowl.
- Spread batter evenly in baking pan.
- Arrange peaches in row on top of batter.
- Sprinkle entire top with topping.
- Bake 45-50 minutes until light golden and toothpick inserted in center comes out clean.
- Cut coffeecake into rectangles; serve warm.
- CAN SUBSTITUTE CANNED PEARS.
- TOPPING: In small saucepan over med. heat, melt 1/2 cup butter; remove from heat.
- Stir in: 1 cup all purpose flour, 1 tbs.grated lemon peel, 1/2 cup sugar. Form soft dough.
Nutrition Facts : Calories 3634.2, Fat 206, SaturatedFat 123.1, Cholesterol 1334, Sodium 2631, Carbohydrate 413.2, Fiber 12.9, Sugar 260.4, Protein 50.1
PEACH-TOPPED CAKE
With tender yellow cake on the bottom and a refreshing peach-filled gelatin on top, this bright orange dessert is perfect for summer menus. Chris Lafser of Richmond, Virginia shared the recipe.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, beat butter and sugar until crumbly. Beat in the egg and vanilla. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. , Spread into a 9-in. springform pan coated with cooking spray. Bake at 350° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, sprinkle gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in sugar and soft drink mix; cook and stir over low heat until gelatin is dissolved. Transfer to a large bowl; stir in remaining cold water. Refrigerate until partially set, about 1-1/2 hours. , Line outside of springform pan with foil. Arrange peaches over top of cake. Pour gelatin over peaches. Chill overnight. Just before serving, remove foil and sides of pan. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 121 calories, Fat 3g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 103mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
FRESH PEACH CAKE
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
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
OLD-FASHIONED PEACH CAKE
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
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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- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the sour cream and vanilla until incorporated. On low speed, stir the flour mixture into the wet ingredients and beat until just incorporated. Using a rubber spatula, fold the peaches gently into the batter.
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