Peach Patty Cakes With Cream Recipes

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PEACH PATTY-CAKES WITH CREAM



Peach Patty-Cakes with Cream image

Categories     Bread     Cake     Milk/Cream     Fruit     Breakfast     Brunch     Dessert     Bake     Peach     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

1 cup chilled whipping cream
10 tablespoons sugar
1/4 teaspoon vanilla extract
1 tablespoon fresh lemon juice
4 firm ripe peaches
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chilled solid vegetable shortening, cut into small pieces
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup (or more) cold milk

Steps:

  • Beat whipping cream with 5 tablespoons sugar and vanilla until stiff peaks form. Cover and refrigerate.
  • Mix lemon juice with 1 tablespoon sugar in medium bowl. Peel and pit peaches. Slice thinly into bowl. Toss to coat with lemon mixture.
  • Preheat oven to 375°F. Combine flour, baking powder, salt and remaining 4 tablespoons sugar in large bowl. Using fingertips or fork, work in shortening and butter until mixture resembles coarse meal. Add 1/2 cup milk and stir just until dry ingredients gather together, adding more milk 1 tablespoon at a time if mixture is dry.
  • Transfer dough to floured surface and knead 3 times. Divide into 4 equal pieces. Pat first piece of dough into 1-inch-thick round. Place on ungreased cookie sheet. Mark an X on top of round using sharp knife. Repeat with remaining dough. Bake until patty-cakes are light brown, about 22 minutes. Cool on sheet 5 minutes.
  • Split warm patty-cakes crosswise. Place bottom halves into deep bowls. Spoon peaches and juices from bowl over each, dividing evenly. Top each with some whipped cream. Cover with tops. Spoon more cream over and serve.

PEACHES AND CREAM CAKE



Peaches and Cream Cake image

With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 container (6 oz) Yoplait® Original yogurt harvest peach
3/4 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups Cool Whip lite frozen whipped topping, thawed
1 container (6 oz) Yoplait® Original yogurt harvest peach
2 cups frozen sliced peaches (from 16-oz bag), thawed, drained

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

PEACHES AND CREAM CAKE



Peaches and Cream Cake image

I don't remember where I got this recipe but it has been a family favorite ever since I made it 8 years ago! My father-in-law requests it all of the time. It is easy to make and tastes wonderful. Everytime I take it somewhere, someone asks for the recipe. I use a butter flavored yellow cake mix.

Provided by Angie in St. Charles

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
2 (29 ounce) cans of sliced peaches, reserve peach juice from cans for topping
2 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon cinnamon

Steps:

  • Drain peaches, reserving 1-3 T juice for the topping and set aside.
  • Combine cake mix, melted butter, and egg in medium bowl.
  • A soft dough will form.
  • This can be done by hand or with an electric mixer.
  • Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
  • Cover dough with drained peaches.
  • To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
  • Spread over peaches.
  • Sprinkle with cinnamon.
  • Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.

PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY



Peaches 'N' Cream Poke 'Box' Cake Recipe by Tasty image

Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 6

1 box white cake batter, prepared according to package instructions
6 peaches, peeled and chopped
6 tablespoons sweetened condensed milk
1 tablespoon heavy cream
2 cups whipped cream
2 peaches, thinly sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
  • Bake for 25 minutes, or until the center is cooked through.
  • In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
  • Remove cake from oven and let cool for 30 minutes or until room temperature.
  • Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
  • Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
  • Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
  • Pairs well with Chardonnay.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h20m

Yield 4

Number Of Ingredients 4

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

Steps:

  • Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
  • Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
  • Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g

POUND CAKE WITH PEACHES AND CREAM



Pound Cake with Peaches and Cream image

All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Yield Makes one 5-by-9-inch cake

Number Of Ingredients 4

3 peaches, sliced into 1/4-inch-thick wedges
1/4 cup plus 1 tablespoon confectioners' sugar
1 cup cold heavy cream
1 store-bought pound cake, sliced horizontally into 3 even pieces

Steps:

  • Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
  • Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
  • Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
  • Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.

PEACHY CAKE



Peachy Cake image

An extremely light and easy to make cake that is topped with fresh peach slices. The perfect ending to a summer meal!

Provided by Karen

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
⅛ teaspoon salt
2 eggs
⅓ cup light brown sugar
⅔ cup milk
1 tablespoon butter, melted
3 tablespoons light brown sugar
4 fresh peaches - peeled, pitted, and sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside.
  • In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.
  • Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 tablespoons brown sugar.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 27.9 g, Cholesterol 41.6 mg, Fat 2.7 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 135 mg, Sugar 14.4 g

PEACH CREAM CAKE



Peach Cream Cake image

This recipe is by Eagle Brand Condensed Milk and is sooooo easy to prepare and sooooo good! A favourite!

Provided by Carrie Ann

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) prepared loaf angel food cake, frozen
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (3 ounce) package vanilla instant pudding mix (4-serving size)
2 cups whipping cream, whipped
4 cups peeled sliced fresh peaches (about 2 pounds)

Steps:

  • Cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
  • In large bowl, combine condensed milk, water,and almond extract.
  • Add pudding mix; beat well.
  • Chill 5 minutes.
  • Fold in whipped cream.
  • Spread half the cream mixture over cake slices; arrange half the peach slices on top.
  • Repeat layering, ending with peach slices.
  • Chill 4 hours or until set.
  • Cut into squares to serve.
  • Refrigerate leftovers.

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