Best Fresh Peach Cake Sugar Free Recipes
EASY SUMMER PEACH CAKE RECIPE
This peach cake is easy (just 4 steps!), moist, crumbly, and will make you want to invite all your friends for tea. It's awesome to have a quick cake recipe on hand for those days when you don't have time to make a triple decker with all the frills. You can substitute with other fruit like plums or cherries (just don't use overly juicy berries like strawberries or raspberries).
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
- In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
- Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
- Set mixer to low and beat in your flour mixture just until blended.
- Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.
LOW SUGAR PEACH DUMP CAKE
I have been trying to convert a lot of my dessert recipes to be low sugar lately. So many of my family and friends are diabetec and have to restrict sugar. I have reversed my diabetes thru exercise and changing my diet. My goal is to make low sugar desserts don't taste like they are and with lots of flavor. I hope you enjoy this...
Provided by Dee Stillwell
Categories Other Desserts
Time 1h
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degrees. Spray a 9"x13"x2" baking pan with non stick spray. Open and drain peaches or prepare fresh. In a bowl, stir together peaches, Stevia, Agave, cinnamon, vanilla and almond extract and cornstarch.
- 2. Pour into the prepared pan. Sprinkle top of peaches with brown sugar(optional) I opt for the real thing over the Splenda/brown sugar mix. I won't use it, and with only 3 Tbl of brown sugar(3/4 tsp per serving)for the whole recipe, it's worth the extra flavor. Sprinkle dry SF cake mix evenly over top peaches. Top cake mix with nuts (optional) Melt together peach nectar, butter, and coconut oil. Gently and evenly pour over top of dry cake mix.
- 3. Bake for 45-50 minutes until light golden brown. Serve warm or cold with sugar free whip cream or vanilla ice cream. Enjoy!
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
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h15m
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.
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.
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