Warm Rosemary Brie Cake With Peach Preserves Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Mix flour, baking powder, rosemary and salt in small bowl. Butter and flour 9-inch springform pan. Slice brie evenly into 3 horizontal layers. Place 1 layer, skin-side down, in center of bottom of prepared pan. Cut remaining 2 layers in half. Place, skin-side down, around brie in pan so that most of the bottom of the pan is covered with brie, leaving about 1/2-inch uncovered around edge of inside of pan. Set aside. 2 Beat butter and 1/4 cup of the sugar in large bowl with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks; beat on high speed until well blended, scraping sides of bowl occasionally. Beat in 1/2 of the flour mixture, milk and then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally. 3 Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Mix remaining 1/2 cup sugar and cream of tartar in small bowl. Gradually beat into egg whites. Beat until stiff peaks form. Stir 1/3 of the egg white mixture into egg yolk mixture until well blended. Gently stir or fold remaining egg white mixture into egg yolk mixture. Pour and spread batter over brie to create an even cake layer. 4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Run small knife or metal spatula around rim of pan to loosen cake. Cool about 30 minutes in pan on wire rack. Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. Refrigerate any leftover cake.

SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE

Steps:

• For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

CRUMB COFFEE CAKE WITH PEACH PRESERVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
• Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
• Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
• Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
• Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

WARM ROSEMARY BRIE CAKE WITH PEACH PRESERVES

Steps:

• Preheat oven to 325°F. Mix flour, baking powder, rosemary and salt in small bowl. Butter and flour 9-inch springform pan. Slice Brie evenly into 3 horizontal layers. Place 1 layer, skin-side down, in center of bottom of prepared pan. Cut remaining 2 layers in half. Place, skin-side down, around Brie in pan so that most of the bottom of the pan is covered with Brie, leaving about 1/2-inch uncovered around edge of inside of pan. Set aside
• Beat butter and 1/4 cup of the sugar in large bowl with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks, beat on high speed until well blended, scraping sides of bowl occasionally. Beat in 1/2 of the flour mixture, milk then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally
• Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Mix remaining 1/2 cup sugar and cream of tartar in small bowl. Gradually beat into egg whites until stiff peaks form. Stir 1/3 of the egg white mixture into egg yolk mixture until well blended. Gently stir or fold in remaining egg white mixture. Pour and spread batter over Brie to create an even cake layer
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Run small knife or metal spatula around rim of pan to loosen cake. Cool about 30 minutes in pan on wire rack. Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. Refrigerate any leftover cake

BAKED BRIE WITH PEACHES AND HONEY

Steps:

• Place Brie in a greased 9-in. square baking pan. Top and surround Brie with peaches. Bake at 350° for 10 minutes. Drizzle with 2 tablespoons honey. Broil 3-4 in. from the heat for 4-6 minutes or until edges of Brie are lightly browned., Transfer Brie to a serving plate and spoon peaches over top. Drizzle with remaining honey and sprinkle with basil if desired. Serve with crackers.

PEACH PRESERVE CAKE

Steps:

• Cream sugar and shortening together.
• Add eggs, one at a time to sugar and shortening mixture.
• Add preserves and mix well.
• Dissolve soda in butter and milk then add this alternately with spices.
• Fold in pecans.
• Bake in a bundt pan at 350° for 45 minutes or until done. Frost with favorite frosting or sprinkle with powdered sugar.

PEACH BAKED BRIE

Steps:

• On a lightly floured surface, roll out pastry into a 12-in. square. Cut off corners to make a circle. Spread preserves to within 1 in. of pastry edge; sprinkle with pecans. Place Brie on top; fold pastry over the cheese and pinch edges to seal., Place seam side down on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Serve warm with toast and crackers.

ROSEMARY MADEIRA BAKED BRIE

Steps:

• Heat oven to 350°F. Place cooking parchment paper on cookie sheet. Spread 1 teaspoon of the oil in center to a 5-inch circle. In medium bowl, mix Bisquick mix and rosemary. In 1-cup measuring cup, mix wine and half-and-half. Stir into Bisquick mixture; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into ball; knead 10 times. Divide into 2 balls.
• Place 1 ball on parchment paper in center of oil; press and shape into 5-inch circle. Place cheese on center of dough. Roll second ball into 6-inch circle; place dough over cheese. Pinch together top and bottom of dough. Brush top and sides with remaining 1 teaspoon oil.
• Bake 25 to 30 minutes or until light golden brown. Cool 30 minutes. Serve with preserves.

PEAR PRESERVES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

WARM ROSEMARY-BRIE CAKE WITH PEACH PRESERVES

Steps:

• Heat oven to 325 degrees. Butter and flour a 9-inch springform pan. Mix flour, baking powder, rosemary and salt in small bowl; set aside.
• Slice cheese evenly into 3 horizontal layers. (Oil the blade for easier cutting.) Place 1 layer, skin-side down, in center of prepared pan. Cut remaining 2 layers into half-circles. Place, skin-side down, around brie in pan so that most of the bottom of the pan is covered. Set aside.
• Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Mix in ¼ cup sugar and cream of tartar, beating until egg whites hold stiff peaks. Set aside.
• In another bowl, beat butter and remaining ½ cup sugar on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks; beat on high speed until well blended, scraping sides of bowl occasionally.
• Beat in half the flour mixture, the milk and then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
• Stir 1/3 of the beaten egg whites into the batter until well blended. Gently fold in remaining egg whites, blending well. Pour and spread batter over brie to create an even layer.
• Bake 35 to 45 minutes, until cake pulls away from pan sides and toothpick inserted in center comes out clean. Cool about 30 minutes in pan on wire rack.
• Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. (Refrigerate any leftover cake, reheating for 15 to 20 minutes in a 350-degree oven before serving.).