Best Peaches And Cream Angel Cake Recipes

Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for oiling grill grates
4 mini angel food cakes or sponge cake rounds
4 ripe peaches, halved and pitted
1 cup whipping cream
8 ounces mascarpone
2 tablespoons honey
Seeds from 1/2 vanilla pod
2 cups fresh cherries, pitted
2 tablespoons champagne vinegar
1 1/2 tablespoons dark brown sugar
1/2 cup pistachios, crushed

Steps:

For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.

Peaches and Cream Angel Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1/2 cup plum, strawberry or currant jelly
2 teaspoons cornstarch
1 tablespoon cold water
1 box Betty Crocker™ white angel food cake mix
1/2 teaspoon ground cinnamon
3 cups frozen (thawed) reduced-fat whipped topping
1 cup sliced peaches

Steps:

In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg

Mom's Angel Food, Peaches and Cream Cake! image

Provided by Ginger Carco

Categories Cakes

Time 20m

Number Of Ingredients 4

3 can(s) del monte, peaches halves or whole, can be sliced.
1 can(s) ready whip cream, or cool whip.
1 lb angel food cake.
MOM'S ANGEL FOOD PEACH CAKE DESSERT!

Steps:

1. First you will need a 1lb, Angel Food Cake. The Cake can be in either Whole or in Halves.
2. Next step, is to have 3 Cans, of Del Monte Peaches, either,they can be sliced, or whole and you can cut them in halves.
3. Next step, is to have a can of Reddy Whip Cream, or Cool Whip.
4. Cut cake in half and layer with the peaches and whip cream. Put the top of the cake on and layer again, with peaches and cream.
5. Put Cake in the refridgerator for 20 minutes to chill, and then take it out, and Enjoy!