Best Peach Melba Cake Recipes

PEACH MELBA CREAM CAKE

Steps:

• 1. Preheat the oven to 350°F. Butter two 9-inch cake pans. Line the bottoms with wax paper and butter the paper; dust the pans with flour.
• 2. Cream the 3/4 cup butter and sugars in a mixing bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest, and juice.
• 3. Sift together the flour, baking soda, and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
• 4. Scrape batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper, and cool completely.
• 5. Shortly before serving, peel, pit, and slice the peaches. Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
• 6. Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until it holds soft peaks.
• 7. Place one cake on a serving platter; spread with half the cream, then half the peaches. Cover with second cake, spread with most of the remaining cream and top with remaining peaches. Top with a dollop of cream and, if desired, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.

FRESH PEACH MELBA COFFEE CAKE (BUCKLE)

Steps:

• Heat oven to 350°F.
• Coat a 10-inch springform pan with nonstick cooking spray.
• In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
• Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
• Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
• Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
• Cool slightly on wire rack. Run knife around the edge and remove side of pan.
• Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!

PEACH MELBA CAKE A LA MODE

Steps:

• Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave.
• Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish.
• Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours.
• Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream.

COCOA ANGEL CAKE WITH PEACH MELBA SAUCE

Steps:

• Heat oven to 350° F.
• To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
• In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat.
• Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9 x 5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes.
• To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool.
• When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
• To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.

PEACH MELBA CREPES CAKE

Steps:

• Quick Crepe Batter:
• Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
• Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
• Spray a 10" non-stick skillet with the non-stick spray.
• Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan, about 1/4 cup.
• Quickly rotate the pan tilting to coat the surface.
• Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
• Turn out the crepe onto a plate; cover to keep warm if desired.
• Repeat with remaining batter.
• Filling:.
• Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
• Assembly:.
• Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
• Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
• Bring to room temperature just before serving.
• Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
• Drizzle with raspberry jam.
• Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.

PEACH MELBA CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix. Mix until smooth, and pour into greased 9-inch springform baking pan. Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter.
• In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture. Top with gingersnap crumbs.
• Bake for 45 minutes, or until golden brown and center is done. When cool, spread raspberry jam over top.