Peach Preserve Cake Recipes

SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE

Steps:

• For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PEACH PRESERVES

Steps:

• In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
• Cover and let stand for 1 hour.
• When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
• Leave jars in hot water covered until ready to use.
• Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
• Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
• Bring to a simmer and simmer for 5 minutes, stirring frequently.
• Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
• Boil for 1 minute then remove from heat and skim off excess foam.
• Add almond extract and let mixture cool for 5 minutes, stirring frequently.
• Ladle into sterilized jars leaving 1/4" headspace.
• Wipe rims clean and place seals on jars.
• Screw on bands just to finger tight.
• Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
• Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
• Turn off fire, remove lid and let sit for 5 minutes.
• Remove and let sit undisturbed until sealed and cooled.
• Check to make sure lids have sealed and store in cool dry area.

PEACH PRESERVES

Steps:

• Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
• Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
• Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

CRUMB COFFEE CAKE WITH PEACH PRESERVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
• Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
• Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
• Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
• Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

PEACH PRESERVE CAKE

Steps:

• Cream sugar and shortening together.
• Add eggs, one at a time to sugar and shortening mixture.
• Add preserves and mix well.
• Dissolve soda in butter and milk then add this alternately with spices.
• Fold in pecans.
• Bake in a bundt pan at 350° for 45 minutes or until done. Frost with favorite frosting or sprinkle with powdered sugar.

UPSIDE-DOWN PEACH CAKE

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.

PEACH-GLAZED CAKE

Steps:

• Place pears in a blender, cover and process until pureed. Transfer to a large bowl; add the cake mix and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a microwave-safe bowl, heat 1/2 cup of peach preserves, uncovered, on high for 45-60 seconds or until melted. Slowly brush over warm cake. Cool completely. , Slice cake; top with peaches. Melt remaining preserves; drizzle over top.

PEACH JAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.
• Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.
• Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

CREAMY PEACH COFFEE CAKE

Steps:

• In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan., In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. , Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.

PEAR PRESERVES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

PEACH PRESERVES BREAD

Steps:

• Heat oven to 350°F
• Spray three 3 x 5 3/4 x 2-inch mini loaf pans with flour no-stick cooking spray.
• Combine flour, salt, baking soda, cinnamon and nutmeg in medium bowl; set aside.
• Combine sugar and shortening in bowl of electric mixer.
• Beat until fluffy, about 2 minutes.
• RESERVE 3 tablespoons preserves; set aside in microwave-safe bowl. Add remaining preserves, almond extract and buttermilk to shortening mixture. Mix 2 minutes.
• Add eggs, one at a time, mixing about 15 seconds after each addition.
• Stop and scrape bowl.
• Gradually add flour mixture, beating until well combined, about 1 minute.
• Divide batter into 3 prepared pans.
• Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
• Cool in pans for 10 minutes; remove to cooling racks.
• Heat reserved preserves in microwave on HIGH (100% power) for 20 seconds; spread onto tops of cooled breads.