Peaches And Buttercream Cake Recipes

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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 AND BUTTERCREAM CAKE



Peaches and Buttercream Cake image

This lovely cake, frosted with peach-flavored rosettes, is perfect for any celebration!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 17

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups peach slices (canned or frozen and thawed, drained, or fresh)
2/3 cup peach nectar or juice
2 teaspoons vanilla
1 teaspoon grated orange peel
1 cup butter, softened
3/4 cup granulated sugar
3 eggs
3 cups butter, softened
12 cups powdered sugar
6 tablespoons reserved peach puree
1 1/2 teaspoons vanilla
1 to 2 drops pink gel food color
1 to 2 drops orange gel food color

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla. Place one cake layer on cake plate, top side up. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.
  • In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.
  • Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.

Nutrition Facts : Calories 940, Carbohydrate 122 g, Cholesterol 155 mg, Fat 9 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 102 g, TransFat 2 g

PEACHES WITH BURRATA AND PROSCIUTTO



Peaches with Burrata and Prosciutto image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.

BAKED PEACHES 'N CREAM



Baked Peaches 'n Cream image

These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.

Provided by prttimecook

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 25m

Yield 4

Number Of Ingredients 5

8 teaspoons brown sugar
2 tablespoons butter, cut into 8 pieces
1 pinch ground cinnamon, or more to taste
4 ripe peaches, halved and pitted
4 scoops vanilla ice cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
  • Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
  • Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g

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

PEACHES AND CREAM CAKE (FROM SCRATCH)



Peaches and Cream Cake (From Scratch) image

I haven't made this yet, but it comes highly recommended by my daughter-in-law! It's a recipe from Mel's Kitchen Cafe.

Provided by swankypup

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted
29 ounces can sliced peaches/1 quart home-bottled peaches
2 (16 ounce) packages cream cheese, softened to room temperature (light or regular)
1 cup granulated sugar
6 tablespoons reserved peach juice
cinnamon-sugar mixture, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
  • In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
  • Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
  • Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Nutrition Facts : Calories 548.8, Fat 33.6, SaturatedFat 19, Cholesterol 132.4, Sodium 475.4, Carbohydrate 56, Fiber 1.6, Sugar 37.4, Protein 8.6

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Top Asked Questions

What is the best way to bake a peach cake?
This lovely cake, frosted with peach-flavored rosettes, is perfect for any celebration! Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
How do you make Peach buttercream?
To make this peach buttercream even more amazing, we added an important step: browning your butter. Browned butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids a golden brown, while also cooking out any water present in the butter.
What is a peaches and cream layer cake?
We have a delicious Peaches and Cream Layer Cake recipe to share with you all! I love fruit flavored cakes year-round, but especially for summer celebrations. This luscious peach dessert consists of three flavorful cake layers with bits of peach folded into the batter.
Do you have to brown butter for Peach buttercream frosting?
Great layer cakes are judged not just on the tenderness and taste of the cake layers, but on the smooth, rich flavor and texture of the frostings. To make this peach buttercream even more amazing, we added an important step: browning your butter.

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