PEACH CAKE
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
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 CAKE I
Love those peaches!
Provided by Jenny
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
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
PEACHY CAKE
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
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
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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.
PEACHY BREAKFAST MUG CAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
- Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
- Top with the yogurt and a drizzle of honey.
THE BEST PEACHY POUND CAKE
This recipe was given to my mother by a family friend. I remember tasting this for the first time as a young child and going nuts over it! It is the best peach pound cake I have ever had and the only one I ever want to have again!
Provided by Jamie Lynne
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one a a time, beating well after each addition.
- Stir in vanilla and almond extracts.
- In a small bowl, combine dry ingredients. Add to creamed mixture.
- Fold in sour cream and peaches.
- Pour batter into prepared pan.
- Bake 75-85 minutes until toothpick inserted into center comes out clean.
- Dust with powdered sugar.
Nutrition Facts : Calories 6152.4, Fat 242.6, SaturatedFat 141.6, Cholesterol 1807.7, Sodium 3273.9, Carbohydrate 926.6, Fiber 15.2, Sugar 632.4, Protein 85.1
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH CAKE
Several years ago, while searching for a good-tasting yet easy-to-make recipe for peach cake, I ended up combining several into this concoction, then made it for a friend's birthday!
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees ahrenheit.
- In a large bowl, beat eggs; add sugar and oil, mixing well.
- In another bowl, whisk together flour, salt and baking powder.
- Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
- Add vanilla extract and mix well.
- In a separate bowl, toss sliced peaches with sugar and cinnamon.
- Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
- Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
- Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
- Put in oven and bake 1 hour.
- Cool cake 10 minutes before turning out onto a wire rack.
- Cool completely.
- For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well.
- Spread peach topping over the cooled cake.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 748.9, Fat 32.8, SaturatedFat 11, Cholesterol 74.4, Sodium 508.6, Carbohydrate 109.6, Fiber 3, Sugar 78.4, Protein 7.5
PEACHY PATTY-CAKES
Make pancakes for breakfast as fast as you can with Peachy Patty-Cakes! This fun and easy recipe is from the Rainbow Bakery Children's Cookbook.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 9
Number Of Ingredients 8
Steps:
- Beat egg in medium bowl, using hand beater, until fluffy. Beat in other ingredients except peaches just until smooth. Stir in peaches.
- Heat skillet over medium heat or heat griddle to 375°F. Lightly grease skillet or griddle with shortening, if needed.
- Pour a little less than 1/4 cup batter onto hot skillet or griddle for each pancake. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
CAKE WITH PEACHES
This springtime layer cake is peachy and creamy. My mom gets requests for this cake from my brother for his April birthday. -Tamra Duncan, Decatur, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 265 calories, Fat 6g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 339mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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