Best Almond Peach Cornbread With Whipped Cream Recipes

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UPSIDE-DOWN PEACH CORNBREAD CAKE



Upside-Down Peach Cornbread Cake image

Provided by Kardea Brown

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 fresh peaches, pitted and sliced 1/2-inch thick, or 3 cups frozen peaches, thawed
1 cup finely ground yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
  • Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
  • Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
  • Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

UPSIDE-DOWN CORNBREAD CAKE



Upside-Down Cornbread Cake image

Provided by Sunny Anderson

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 cup heavy cream
2 eggs
1/2 stick butter, melted
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/2 stick butter
1 (15.5 ounce) can fruit cocktail, drained
1 (12-ounce) can maraschino cherries, drained
1/2 cup chopped walnuts
1/4 cup brandy
Whipped cream, for serving

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
  • In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
  • To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM



Peach-Blackberry Cobbler with Almond-Buttermilk Biscuit Topping and Almond Whipped Cream image

Provided by Damaris Phillips

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

6 cups chopped peeled peaches (about 6 large peaches)
2 cups blackberries
2 cups granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons freshly squeezed lemon juice
9 ounces all-purpose flour
3 ounces almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, cubed, very cold
2 ounces leaf lard, cubed, very cold
9 ounces buttermilk
Milk, for brushing
2 tablespoons raw sugar, such as Sugar in the Raw
1 cup heavy cream, cold
1 teaspoon granulated sugar
2 tablespoons toasted sliced almonds

Steps:

  • Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
  • For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
  • For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
  • Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
  • Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
  • Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
  • Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.

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Almond Peach Cornbread with Whipped Cream Recipes

Almond Peach Cornbread with Whipped Cream Recipes is a delicious and easy-to-make dessert that is perfect for any occasion. This dessert combines the sweetness of peaches with the nuttiness of almonds and the softness of cornbread to create a unique and flavorful dessert that is sure to please everyone.
Ingredients
To make the Almond Peach Cornbread with Whipped Cream Recipes, you will need the following ingredients:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped peaches
  • 1/2 cup sliced almonds
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
Instructions
To make the Almond Peach Cornbread with Whipped Cream Recipes, follow these simple steps:
  1. Preheat your oven to 375°F and grease an 8-inch square baking dish with cooking spray.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the almond milk, eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Add the chopped peaches and sliced almonds to the batter and stir gently.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Meanwhile, in a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  9. Serve the Almond Peach Cornbread warm or at room temperature with a dollop of whipped cream on top.
Tips
Here are a few tips to help you make the perfect Almond Peach Cornbread with Whipped Cream Recipes:
  • Be sure to use fresh peaches for the best flavor.
  • You can use either sliced almonds or chopped almonds in this recipe.
  • To make the whipped cream extra fluffy, chill your mixing bowl and beaters in the fridge for 10-15 minutes before starting.
  • Add a pinch of cinnamon or nutmeg to the batter for a warm and cozy flavor.
  • You can also try serving the Almond Peach Cornbread with a dollop of vanilla ice cream for an extra sweet treat.
Conclusion
If you are in the mood for something sweet and comforting, give the Almond Peach Cornbread with Whipped Cream Recipes a try. This dessert is easy to make and is perfect for serving to family and friends. So the next time you are looking for an easy and delicious dessert recipe, be sure to try the Almond Peach Cornbread with Whipped Cream Recipes. You won't be disappointed!
Almond peach cornbread with whipped cream is a unique dish that brings together the delicious taste of peaches with the rich and nutty flavour of almonds to create a perfect blend. This dish is perfect for dessert or breakfast and can be a great addition to any meal. When it comes to preparing this delicious recipe, there are certain tips that can make the process easier and help you achieve the best results. In this article, we will discuss some valuable tips that can come in handy when making almond peach cornbread with whipped cream.

1. Use high-quality ingredients

When preparing any dish, the quality of the ingredients used is extremely important. This is especially true when making almond peach cornbread with whipped cream. Since this recipe requires minimal ingredients, it’s essential to use high-quality and fresh ingredients to achieve the best taste and texture. Make sure to use fresh peaches, high-quality almond flour, 100% pure cane sugar, fresh cream and unsalted butter to achieve the best results.

2. Use a good quality baking dish

The type of baking dish you use can have a significant impact on the outcome of your peach cornbread. Using a high-quality baking dish that is non-stick, sturdy and is the right size for your recipe is essential. A good baking dish will also ensure that your cornbread is evenly baked, and it doesn't stick to the pan. Furthermore, a good baking dish is easy to clean and can be used over and over again.

3. Preheat your oven

Preheating your oven is a crucial step in the baking process. This is because it ensures that your oven is at the right temperature for baking. This can prevent overcooking or undercooking your cornbread, making it easier to achieve perfectly baked almond peach cornbread with whipped cream. Before you start preparing your recipe, preheat your oven to the required temperature for 10 to 15 minutes. This will give enough time for your oven to reach the desired temperature.

4. Use the right cornmeal

Cornmeal is the base ingredient in cornbread, so it’s important to use the right type of cornmeal. When making almond peach cornbread with whipped cream, using stone-ground cornmeal is recommended. Stone-ground cornmeal contains the germ, bran and endosperm of the corn kernel, and it has a coarse texture. This type of cornmeal ensures that your cornbread is softer and has a more authentic flavour compared to other types of cornmeal.

5. Measure your ingredients carefully

The accurate measurement of ingredients is a vital aspect of baking. Having the right proportions of ingredients can make a huge difference in the outcome of your recipe. When making almond peach cornbread with whipped cream, ensure that you measure your ingredients accurately to achieve the perfect texture and taste.
Ingredients for Almond Peach Cornbread with Whipped Cream
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 cup almond flour
  • 2/3 cup milk
  • 2-3 peaches, sliced
  • For Whipped Cream:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

6. Don't overmix your ingredients

When preparing your ingredients, it’s paramount not to overmix them. Overmixing will cause gluten to develop and make your cornbread tough and rubbery. To avoid this, mix your ingredients only until they're well combined, and there are no lumps. Mix your wet and dry ingredients separately and then combine them together, being careful not to overmix.

7. Add sliced peaches to the batter

Adding peaches to your almond peach cornbread batter can add a fruity flavour and a unique texture to your cornbread. To do this, slice your peaches into thin pieces and mix them into your cornbread batter. When slicing your peaches, ensure they're ripe but firm not to become too mushy when baked. Adding peaches to your batter not only makes it delicious but visually appealing as well.

8. Let the cornbread cool before adding the whipped cream

After baking your almond peach cornbread, allow it to cool for 10 to 15 minutes before adding your whipped cream. This will allow your cornbread to solidify, making it easier to add the whipped cream. It’s important to note that adding whipped cream on a hot or warm cornbread can make it melt, and the overall texture of the dish may become unpleasant.

9. Add vanilla extract to your whipped cream

Whipped cream is an essential part of this recipe, and adding vanilla extract to it can help enhance its taste. Vanilla extract boosts the flavour and enhances the aroma and texture of the whipped cream, giving it a pleasant taste. To make the whipped cream, put a cup of heavy cream in a bowl and add powdered sugar and vanilla extract. Whisk well until your cream becomes fluffy with stiff peaks.

Conclusion

In conclusion, making almond peach cornbread with whipped cream is an enjoyable baking experience that can be made unique by following the tips above. This recipe is a perfect dessert that can be served at any occasion or event, and it’s an excellent way to bring a touch of sweetness to your taste buds. By using high-quality ingredients, a good baking dish and following the other tips described above, you're sure to end up with an exquisite and perfectly baked almond peach cornbread with whipped cream.

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