PEACH CAKE
Peach Cake is a delicious, easy summer dessert with peach slices in a yellow cake batter baked until golden brown that's delicious with vanilla ice cream!
Provided by Sabrina Snyder
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a 9-inch springform pan or cake pan with baking spray.
- To your stand mixer add the butter, sugar, and vanilla on medium speed until light and fluffy then add in the eggs one at a time.
- Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined.
- Add the milk.
- Fold the peaches into the batter.
- Pour into pan and bake for 45-50 minutes or until top is lightly browned and a toothpick comes out clean.
Nutrition Facts : Calories 308 kcal, Carbohydrate 54 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 249 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
PEACH CLOUD CAKE
This cake got its name from my husband who said it was so light and fluffy like a cloud
Provided by Phyllis Garard
Categories Other Desserts
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans. Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring cup and add enough peach juice to equal 1/2 cup for at least 2 minutes until well blended. Bake at 350 for 27 minutes or until toothpick comes out clean. While still warm. Poke holes in cake. Mix jello and boiling water until dissolved, Add 1 tea. extract to a 2 cup measure and add peach puree and schnapps to equal 2 cups and gently pour 1/2 over each cake in pans (1 cup per cake layer) and let cool completely When the cake has cooled mix the vanilla frosting, dry koolaid, stick of butter, extract, and powdered sugar and enough puree to make spreading consistancy and well blended. then frost as you would any layered cake. ENJOY!! Can be made in 9x13 in pan just need to adjust cooking time.
PEACHES IN CLOUDS
This is an old recipe from my Aunt Martha- she had her own peach trees- 3 of them. She made many great recipes with them and this was one of her favorite to make. Besides her peach cake and her cobbler, and her cookies-bars. Oh yum!
Provided by Pat Duran
Categories Fruit Desserts
Time 2h
Number Of Ingredients 10
Steps:
- 1. If using fresh peaches, peel, pit, and slice them into a bowl and combine with the sugar and let set for 2 hours or overnight. (canned peaches continue with recipe) Then in a 9x13-inch pan of casserole. add the torn or crumbled cake;set aside. In a small bowl combine the jello and the boiling juice stirring until dissolved, add the remaining juice and stir . Pour over cake pieces in dish. Add peaches over jello, sprinkle half the coconut over this. Mix pudding according to package directions using only 1 1/2 cups milk. Don't let it thicken to much add the 9 oz. topping to the pudding mixture and blend together and pour over peaches and coconut and cake. Shake pan so that pudding will sink through fruit. Spread small topping over this and sprinkle remainder of coconut over topping. Let set overnight in refrigerator. Delicious. Oh, how I love this stuff.
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 CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
PEACH POUNDCAKE
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h
Yield 1 (9-by-5-inch) cake
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
- Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
- In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
- Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
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
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