Rustic Peach Cake Recipes
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.
RUSTIC PEACH CAKE
Since overly ripe peaches will make the cake soggy, look for barely ripe peaches that give slightly to the touch. Serve this cake with lightly sweetened whipped cream or a scoop of vanilla ice cream.
Provided by Abby Girl
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the peaches: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Combine sugar and cinnamon in medium bowl; reserve 2 tablespoons sugar mixture. Add peaches to bowl with remaining sugar mixture and toss to coat.
- For the cake: Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat sugars and butter until light and fluffy, about 2 minutes. Beat in eggs, sour cream, and vanilla until incorporated.
- Reduce speed to medium-low. Slowly add flour mixture and mix until just combined, about 30 seconds. Scrape batter into prepared pan. Scatter dried peaches over batter, then arrange sugared peaches in circular pattern over top, reserving 3 slices to fill the middle. Sprinkle reserved sugar mixture over peaches.
- Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 45 minutes. Cool at least 1 hour.
- Serve.
- Note: Cake can be stored at room temperature, wrapped in plastic, for 2 days.
Nutrition Facts : Calories 380, Fat 18.2, SaturatedFat 10.8, Cholesterol 113, Sodium 189.7, Carbohydrate 50.6, Fiber 1.1, Sugar 28.5, Protein 5.2
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
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