Peachpuddingcake Recipes

PEACH PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl.
• Using electric mixer, beat butter in large bowl until smooth.
• Gradually beat in sugar.
• Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
• Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
• Transfer batter to baking dish, spreading evenly.
• Arrange peach slices over batter, overlapping slightly as needed.
• Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
• Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
• Bake 45 minutes.
• Remove foil (some cake may stick).
• Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
• Cool 1 hour.
• Serve warm with whipped cream.

FRESH PEACH CAKE

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 CAKE

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.

TENNESSEE PEACH PUDDING

Steps:

• Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

PEACH UPSIDE DOWN CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
• In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
• Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

PEACH CAKE I

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.

PEACH PUDDING CAKE

Steps:

• Cut pound cake into 1-inch cubes.
• In a medium bowl toss together pound cake cubes with drained sliced peaches.
• In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
• Pour over cake mixture, stir gently.
• Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
• Lightly butter 8 inch square baking pan.
• Preheat oven to 350°F.
• Spoon mixture into pan and sprinkle with remaining sugar.
• Bake 35-40 minutes or until just set.

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.

SELF-SAUCING PEACH PUDDING

Steps:

• In 2 litre (8 cup) baking dish, melt butter in 350 deg.
• oven.
• In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
• Pour over melted butter and whisk until well blended.
• For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
• Simmer for 2 to 3 minutes.
• Pour over batter.
• Do not stir.
• Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
• Serve warm.

FRESH PEACH PUDDING CAKE

Steps:

• Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
• Rub in the butter, until the mixture resembles fine breadcrumbs.
• Break the egg into a separate basin and beat it together with the milk.
• Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
• Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
• Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
• Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
• In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
• Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
• This is nicest served warm with some very cold pouring cream.

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

PEACH PUDDING CAKE

Steps:

• Preheat oven to 350 F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Whisk flour, baking powder, salt, and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, 1 at a time, incorporating well after each addition. Using low speed, beat in flour mixture alternately with buttermilk in 3 additions each, beating well between additions. Transfer batter to baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly as needed. Spray sheet of foil with vegetable oil spray; cover cake foil, spray side down, and seal at edges. Bake 45 minutes. Remove foil (some cake may stick). Bake until top is golden brown, edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer. Cool 1 hour. Serve warm with whipped cream.

NANA'S EASY PEACH PUDDING PIE

Steps:

• Spread half the peach pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours or until firm.

PEACH UPSIDE-DOWN PUDDING CAKE

Steps:

• Combine butter and brown sugar and pour into 13x9-inch pan.
• Arrange peaches on top.
• Combine remaining ingredients in large bowl.
• Beat at medium speed 4 minutes.
• Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
• Cool in pan 5 minutes.
• Invert onto platter, and cool completely.
• Garnish with whipped topping, if desired.