PEACHES AND CREAM CAKE
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
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 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
PEACHES AND CREAM, LITERALLY
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
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
PEACHES AND CREAM CAKE
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
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 WEDDING CAKE
Make and share this Peaches and Cream Wedding Cake recipe from Food.com.
Provided by lmorsi
Categories Dessert
Time 3h
Yield 100 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Flour and grease three 14" round cake pans, three 10" pans, and three 6" pans. In a mixer, cream butter and sugar until fluffy and light in color. Beat in eggs on low; mix until smooth. Beat in vanilla. Transfer the mixture to a large bowl.
- In a separate bowl, sift flour, baking powder, and salt. Stir one-third of the flour mixture into the butter and eggs until just smooth. Stir in half of the milk. Continue alternating between mixing flour mixture and the milk into the butter-egg mixture. Do not overmix. Divide batter into the nine baking pans. Layers should be about 1" deep.
- Bake until cakes are golden, springy to the touch, and just pulling away from the sides of the pans. Ovens may vary, so to avoid over-baking, check after 20 minutes and every 3 to 5 minutes thereafter.
- Remove cakes from pans and place on cooling racks. While cooling, construct three cardboard rounds (14", 10", and 6") that will support the three tiers of the cake.
- Assemble with peach syrup and peach mousse filling. Frost with buttercream icing. Keep cool, enjoy.
Nutrition Facts : Calories 208, Fat 8.7, SaturatedFat 5.2, Cholesterol 54.7, Sodium 84.1, Carbohydrate 30.1, Fiber 0.4, Sugar 18.1, Protein 3
PEACHES AND CREAM BREAKFAST CAKE
Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.
Provided by Virginia Willis
Categories main-dish
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
- Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
- Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
- Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
- Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.
POUND CAKE WITH PEACHES AND CREAM
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
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.
PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY
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
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
More about "peaches and cream wedding cake recipes"
PEACHES AND CREAM CAKE RECIPE WITH CREAM CHEESE …
From thebestcakerecipes.com
PEACHES AND CREAM SUMMER BUNDT CAKE | GET CRACKING
From eggs.ca
BEST PEACHES AND CREAM UPSIDE DOWN CAKE RECIPE
From delish.com
PEACHES-AND-CREAM WEDDING CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 48 hrsServings 200
PEACHES AND CREAM POKE CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
PEACHES AND CREAM LOAF CAKE - A BOOZY RECIPE | BALDHIKER
From baldhiker.com
PEACHES AND CREAM BUNNY CAKE – SMITTEN KITCHEN
From smittenkitchen.com
PEACHES AND CREAM CAKE RECIPE - AVERIE COOKS
From averiecooks.com
DELICIOUS RECIPE PEACHES AND CREAM CAKE FROM SCRATCH
From cakedecorist.com
PEACHES AND CREAM LAYER CAKE | MY CAKE SCHOOL
From mycakeschool.com
PEACHES & CREAM SPICE CAKE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
PEACHES AND CREAM CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PEACHES AND CREAM LAYER CAKE - LET THE BAKING BEGIN!
From letthebakingbegin.com
PEACH AND CREAM CAKE - THE SIMPLE, SWEET LIFE
From thesimple-sweetlife.com
PEACHES & CREAM PROSECCO CAKE | BETTER HOMES & GARDENS
From bhg.com
WEDDING PLANNER | PEACHES 'N CREAM WEDDINGS
From peachesncreamweddings.com
PEACHES AND CREAM DUMP CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
53 DELICATE PEACH AND CREAM WEDDING IDEAS
From weddingomania.com
PEACHES AND CREAM WEDDING CAKE RECIPE - FOOD.COM
From pinterest.ca
PEACHES AND CREAM LAYER CAKE - IN BLOOM BAKERY
From inbloombakery.com
PEACHES N CREAM DUMP CAKE (OVEN RECIPE) - RECIPES THAT CROCK!
From recipesthatcrock.com
HOW TO MAKE PEACHES AND CREAM CAKE - DAYS OF JAY
From daysofjay.com
PEACHES AND CREAM CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
900+ PEACHES AND CREAM WEDDING IDEAS - PINTEREST
From pinterest.com
PEACHES AND CREAM CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
PEACHES AND CREAM CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PEACHES AND CREAM MERINGUE CAKE | CANADIAN LIVING
From canadianliving.com
PEACHES AND CREAM WEDDING CAKE (KITCHENPC)
From kitchenpc.com
PEACHES AND CREAM CAKE - LORIANA SHEA COOKS
From lorianasheacooks.com
PEACHES AND CREAM CAKE RECIPE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
OLD-FASHIONED PEACH CAKE WITH PEACH CREAM CHEESE FROSTING
From thepeachtruck.com
PEACHES AND CREAM CAKE | RECIPE - PINTEREST
From pinterest.com
PEACHES AND CREAM CAKE RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
PEACHES AND CREAM CAKE RECIPE - CHATELAINE
From chatelaine.com
PEACHES AND CREAM IS A WEDDING COLOR COMBINATION THAT IS …
From marthastewart.com
DUNCAN HINES PEACHES AND CREAM CAKE RECIPE - RECIPESCHOICE
From recipeschoice.com
PEACHES AND CREAM CAKE | 12 TOMATOES
From 12tomatoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love