PEACH PUDDING CAKE
This came out of our church cookbook, it's easy and delicious, especially when you are pressed for time! Good warm or cold.
Provided by Leslie
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut pound cake into 1-inch cubes.
- In a medium bowl toss together pound cake cubes with drained sliced peaches.
- In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
- Pour over cake mixture, stir gently.
- Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
- Lightly butter 8 inch square baking pan.
- Preheat oven to 350°F.
- Spoon mixture into pan and sprinkle with remaining sugar.
- Bake 35-40 minutes or until just set.
TENNESSEE PEACH PUDDING
This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH PEACH PUDDING CAKE
Make and share this Fresh Peach Pudding Cake recipe from Food.com.
Provided by Helen Watson1
Categories Dessert
Time 50m
Yield 1 (20 cm) cake
Number Of Ingredients 12
Steps:
- Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
- Rub in the butter, until the mixture resembles fine breadcrumbs.
- Break the egg into a separate basin and beat it together with the milk.
- Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
- Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
- Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
- Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
- In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
- Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
- This is nicest served warm with some very cold pouring cream.
Nutrition Facts : Calories 1673.1, Fat 72.3, SaturatedFat 43.1, Cholesterol 385.8, Sodium 1063.5, Carbohydrate 237.8, Fiber 8.9, Sugar 125.6, Protein 25.4
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.
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.
PEACH PUDDING CAKE
Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.
Provided by Galley Wench
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl.
- Using electric mixer, beat butter in large bowl until smooth.
- Gradually beat in sugar.
- Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
- Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
- Transfer batter to baking dish, spreading evenly.
- Arrange peach slices over batter, overlapping slightly as needed.
- Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
- Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
- Bake 45 minutes.
- Remove foil (some cake may stick).
- Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
- Cool 1 hour.
- Serve warm with whipped cream.
Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.4, Sodium 301.9, Carbohydrate 51.9, Fiber 1.5, Sugar 36.1, Protein 4.2
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.
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