Peach Topped Cake Recipes

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PEACH CAKE I



Peach Cake I image

Love those peaches!

Provided by Jenny

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

⅔ cup butter
1 cup white sugar
¾ cup milk
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 (15 ounce) can sliced peaches

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
  • Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
  • Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 37 g, Cholesterol 34 mg, Fat 12.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 8 g, Sodium 257.2 mg, Sugar 25.2 g

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH-TOPPED CAKE



Peach-Topped Cake image

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

2 tablespoons butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fat-free milk
TOPPING:
1 envelope unflavored gelatin
1-3/4 cups cold water, divided
1/4 cup sugar
1 envelope sugar-free orange soft drink mix
2 medium ripe peaches, thinly sliced or 1 can (15 ounces) sliced peaches
1/2 cup reduced-fat whipped topping

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.

PEACH CAKE



Peach Cake image

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

3/4 cup cold butter, cubed
1 package yellow cake mix (regular size)
2 large egg yolks
2 cups sour cream
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed

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.

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/4 pound/114 grams unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 1/4 cup/250 grams sugar
1 cup/128 grams flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
3/4 cup crème fraîche

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
  • Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
  • Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
  • In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
  • In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
  • Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 39 grams, TransFat 0 grams

GRANDMA'S PEACH CAKE



Grandma's Peach Cake image

Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes (about 30 squares)

Number Of Ingredients 11

3/4 cup warm water
3/4 cup warm whole milk
1 tablespoon coarse salt
1 large egg
3 ounces (6 tablespoons) unsalted butter, melted, plus more for bowl and dishes
1 1/2 cups sugar
2 1/8 teaspoons (a 1/4-ounce envelope) instant yeast
4 1/2 cups all-purpose flour, plus more for surface
12 peaches, each cut into 1-inch wedges
1 lemon, juiced
2 teaspoons ground cinnamon

Steps:

  • Combine water, milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
  • Turn dough out onto a lightly floured surface, and knead until a ball forms, 3 to 5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Butter two 9-by-13-inch glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a small bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
  • Preheat oven to 375 degrees. Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve.

PEACH CAKE



Peach Cake image

Provided by Jonathan Reynolds

Categories     project, dessert

Time 2h15m

Yield Serves 6

Number Of Ingredients 7

3 tablespoons unsalted butter, cut into small pieces
3/4 cup unbleached white flour
1/2 cup light-brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
3 cups peeled, chopped peaches (about 3 medium)

Steps:

  • Melt the butter in a dark, 9-inch round cake pan in a solar oven.
  • In a large bowl, whisk together flour, sugar, baking powder and cinnamon. Stir in buttermilk, stirring until smooth. Scrape into the pan over the butter (do not stir). Sprinkle peaches over top, cover with a tightly fitting dark lid and bake in solar oven until puffed and just bubbling around the edges, about 2 hours. Serve warm or at room temperature with ice cream or whipped cream.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 19 grams, TransFat 0 grams

OLD-FASHIONED PEACH CAKE



Old-Fashioned Peach Cake image

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

1 package white cake mix
1/4 cup flour
1 teaspoon baking powder
1/2 cup chopped nuts
1 (21 ounce) can peach pie filling
3 eggs
1/2 teaspoon lemon extract
1/2 cup sugar
1/2 cup flour
1/4 cup butter, softened

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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Top Asked Questions

How do you make a peach cake with Peaches?
In a small bowl, combine the butter, brown sugar, cinnamon and nutmeg. Spread evenly into the bottom of the prepared pan. In a mixing bowl, make the cake mix according to the cake mix directions. Pour the cake mix over the peaches. Allow the cake to cool in the pan for 10 minutes.
How do you make a peach and raspberry caramel cake?
Arrange the peaches and raspberries in a single layer on top of the caramel. To make the cake: In a large mixing bowl, beat the butter and sugar on medium speed, until smooth and creamy. Beat in the honey, egg, salt, baking powder, baking soda, and vanilla until completely combined, stopping to scrape down the bowl as needed.
How do you make Peach streusel coffee cake?
Give this Peach Streusel Coffee Cake a try, and we guarantee you'll make it again and again. Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Combine peaches and 1/2 cup sugar in a medium saucepan over medium, stirring occasionally, until sugar is dissolved, about 5 minutes. Keep warm over low while preparing batter.
How to bake Peaches in the oven?
Add flour, baking powder and salt and continue to mix. Add chopped fresh peaches and stir with a spoon to equally distribute them. Divide the batter equally and pour into the two 8 inch cake pans. Bake in oven for 28 to 30 minutes or until toothpick comes out clean.

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