Peaches Prosecco Cake Recipes

PEACHES AND CREAM CAKE

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 CHEESECAKE RECIPE BY TASTY

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

CAKE WITH PEACHES

Steps:

• Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside. , In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.

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

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!

PEACHES & PROSECCO CAKE

Steps:

• Allow eggs to stand at room temperature 30 minutes. Grease and flour 3 8 inch round baking pans. In a bowl conbine flour, baking powder and salt; set aside.
• Prehad over to 350. Beat eggs with mixer 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. Beat in flour mixture on medium low until just combined.
• In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat inn almond extract. Divide batter among pans.
• Bake approximately 25 minutes until tester comes out clean. Cool slightly and remove from pan. With a wooden skewer, pierce all over. Slowly pour prosecco over. Wrap tightly and chill.
• Combine peaches, 1/4 cup prosecco and 2 tbsp sugar in a bowl. Let stand 30 minutes and then mash with a potato masher.
• Beat cream, sour cream, sugar and vanilla in a large bowl until stiff peaks form.
• Place one cake layer on plate; coat with 1/2 peach mixture. Top with second layer and repeat. Ice top and sides with whipped cream. Serve topped with fresh peaches and mint.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.

PEACHES & CREAM PROSECCO CAKE

Steps:

• For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8-1/2" round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
• Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium at additional 5 minutes while gradually adding sugar, 1/4 cup at a time (Batter will be light and fluffy). Beat in flour mixture on medium-low until just combined.
• In a small saucepan heat and stir milk and better until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.
• Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Proscecco (1 cup) over cakes. Wrap in plastic wrap; chill 2 to 24 hours.
• For fresh peach filling; In a large bowl combine peaches, Prosecco, sugar; stir well. Let stand, overed, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.
• For whipped cream frosting; In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer or medium until stiff peaks form; set aside.
• Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer, spread with remaining peach filling. Top with thrid cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves