Best Grandmas Peach Cake Recipes

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GRANDMA SAL'S PEACH KUCHEN



Grandma Sal's Peach Kuchen image

Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.

Provided by Lucky Nikki

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup white sugar, divided
½ cup butter
6 fresh peaches - peeled, pitted and halved
1 teaspoon ground cinnamon
2 egg yolks
1 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
  • Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
  • Reduce the oven's temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.4 g, Cholesterol 81.6 mg, Fat 16 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 9.7 g, Sodium 170.1 mg, Sugar 19.7 g

BIG GRANDMA'S OPEN FACE PEACH CAKE



Big Grandma's Open Face Peach Cake image

Just about the most delicious open face cake I've ever had - it uses a ton of butter but tastes amazing. You can use any fresh bruit ... plumb or apple works too.

Provided by DeidreJane

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 11

3 1/2 cups flour, sifted
2/3 cup sugar
1 1/4 cups butter (no substitutes)
5 egg yolks
8 peeled and sliced peaches (or plums or apples)
4 tablespoons lemon juice
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup flour (approximate)
1 tablespoon apricots or 1 tablespoon peach jam
1 tablespoon water

Steps:

  • Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
  • Add flour and work in with above mixture.
  • Wrap in wax paper and refrigerate overnight.
  • Next day, remove dough from refrigerator to room temperature.
  • Peel and slice fruit and place in lemon juice.
  • Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
  • Sprinkle rolled out dough with the sugar and cinnamon mixture.
  • Sprinkle flour over fruit and line up fruit in rows on dough.
  • Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
  • Remove from oven and brush with jam melted in water.

Nutrition Facts : Calories 448.6, Fat 21.5, SaturatedFat 12.8, Cholesterol 120, Sodium 173, Carbohydrate 59.7, Fiber 2.7, Sugar 28.2, Protein 6.2

GRANDMA'S PEACH COBBLER



Grandma's Peach Cobbler image

Yummy dessert the whole family can enjoy.

Provided by Britlee Lee

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

¾ cup unsalted butter, softened
1 (15 ounce) can peaches in heavy syrup
1 ½ cups white sugar, divided
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon vanilla extract
1 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish.
  • Place casserole dish in the preheating oven until butter is melted. Remove.
  • Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish.
  • Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture.
  • Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 56.9 g, Cholesterol 38.6 mg, Fat 14.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 133.2 mg, Sugar 46.2 g

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM



Great Grandma Pearl's Angel Food Cake with Peaches and Cream image

My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.

Provided by Katie Lee Biegel

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups egg whites (from about 16 large eggs)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 1/2 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
1 teaspoon almond extract
6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved
Lightly sweetened whipped cream

Steps:

  • Preheat the oven to 325 degrees F.
  • In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
  • Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
  • Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
  • To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

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.

BALTIMORE PEACH CAKE



Baltimore Peach Cake image

This subtly sweet yeasted cake topped with fresh peaches is a Baltimore staple. Martha made this recipe on episode 702 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 tablespoons sugar
1/2 cup whole milk
One 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)
1 large egg
2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into pieces, room temperature, plus more for bowl and pan
3 large peaches, pitted and sliced 1/4 inch thick
1/4 cup sanding sugar
2 tablespoons red currant, apricot, or peach jelly

Steps:

  • Combine 1 teaspoon sugar and milk in a glass measuring cup. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. Add egg and whisk to combine.
  • Whisk together flour, salt, and remaining 1 tablespoon plus 2 teaspoons sugar in the bowl of an electric mixer. Place bowl on mixer fitted with the dough hook. Add milk mixture to flour mixture and beat to combine. Knead dough for 5 minutes. Add butter, piece by piece, and continue to knead until dough is smooth, about 5 minutes. Transfer dough to a buttered bowl, cover with plastic wrap, and set aside in a warm place until doubled in bulk, about 1 hour.
  • Punch down dough and remove from bowl. Pat dough into a buttered 13-by-9 1/2-inch rimmed baking sheet. Cover with plastic wrap and let rise for 1 hour.
  • Preheat oven to 350 degrees. Arrange peaches on dough in a slightly overlapping pattern and sprinkle with sanding sugar. Bake until golden brown and set in the center, 40 to 45 minutes. Brush peaches with jelly. Let cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack.

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