Best Peach Butter Cake Recipes

PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

PEACH COBBLER CAKE W/ BUTTER RUM GLAZE

Steps:

• 1. Preheat oven to 325 2. Mix cake mix w/ eggs, stir until moist (batter will be lumpy if mixing by hand). Add nutmeg and cinnamon. 3.Fold in the pie filling 4.Pour mixture into a greased bundt pan Bake at for at least 1 hour or until done *let cake cool before glazing*
• Butter Rum Glaze 1/2 cup sugar 1/4 cup (1/2 stick) REAL butter 2 tbsp water 1/2 tsp Imitation Rum flavoring Directions: Melt butter in saucepan over med heat, add sugar and water, boil for one minute, then remove from heat and add flavoring. Use immediately

PEACH-BUTTER CAKE

Steps:

• Cream butter and sugar till fluffy. Add unbeaten eggs. Add flavorings to buttermilk, then add baking powder, baking soda, salt, nutmeg, and cinnamon; add cocoa to flour. Add milk mixture alternately with flour mixture to creamed mixture. Stir in pecans, and mix well. Spoon into 2 (9-inch) square pans that have been buttered and floured. Bake at 375° for 25-35 minutes. Cool, then spread peach preserves between layers for filling, and frost top and sides with Sea-Foam Peach Frosting.For Frosting:Combine egg white, brown sugar, salt, water, and peach preserves in top of double boiler. Beat with hand mixer 1 minute to blend, then place over rapidly boiling water, and beat constantly for 7 minutes, or till frosting stands in peaks. Remove from water, and add vanilla. Beat till thick enough to spread on cake. Sprinkle with pecans.Editor's Extra: This is a peachy cocoa spice cake, but also delicious unspiced, without the nutmeg and cinnamon.