Best Peachy Cake Recipes

PEACHY KEEN POUND CAKE W/PEACH BRANDY GLAZE

Steps:

• 1. DO NOT pre-heat oven. Grease and flour bundt cake pan. NOTE 1: I used a 15 cup bundt pan. NOTE 2: If using canned peached, drain well. Once mashed, drain again. I used a food processor, plusing 4 or 5 times.
• 2. Combine flour, sugar, melted butter, milk, eggs, vanilla and almond extracts in a mixing bowl. Beat at medium for 20 minutes; fold in mashed peaches. NOTE: Yes you read it right, put in all (except peaches) in a mixing bowl and beat 20 minutes.
• 3. Pour into prepared pan. Place in cold oven. Bake at 300 degrees for 70 to 75 minutes or until cake test done.
• 4. Cool on wire rack in pan about 20 minutes. Invert onto plate and glaze.
• 5. GLAZE Combine peach puree, sugar and peach brandy (or peach juice) in a small saucepan. Cook over medium heat until sugar is dissolved (about 3 to 5 minutes).
• 6. Remove pan from heat and drizzle syrup on top of warm cake, allowing it to soak into the cake. Repeat process until all syrup has been absorbed into the cake.
• 7. Serve with a scoop of peach ice cream or some sliced peaches or with both. Enjoy!

PEACHY PUDDING CAKE

Steps:

• 1. Grease and flour or spray the 10x15 inch jelly roll pan. In a blender or food processor place drained peaches and pulse until peaches look like crushed pineapple, just about 4 pulses should do it. Do not drain this. Set aside.
• 2. Heat oven to 350^. Cake: Combine and blend all the cake ingredients , including the pulsed peaches. Pour evenly into the prepared pan. Bake about 45-50 minutes. Check with toothpick for doneness. Cool on rack for 15 minutes then spread the glaze on top.
• 3. Glaze: Place the butter,brown sugar, and evaporated milk in a sauce pan and bring to a boil and boil for 2 minutes. Remove from heat and add the coconut and spread on the warm cake. Enjoy!

PEACHY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
• Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
• Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

THE BEST PEACHY POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one a a time, beating well after each addition.
• Stir in vanilla and almond extracts.
• In a small bowl, combine dry ingredients. Add to creamed mixture.
• Fold in sour cream and peaches.
• Pour batter into prepared pan.
• Bake 75-85 minutes until toothpick inserted into center comes out clean.
• Dust with powdered sugar.

PEACHY SOUR CREAM COFFEE CAKE

Steps:

• In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Pour half the batter into a greased 10-in. tube pan with removable bottom. Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture. Bake at 350° for 30 minutes., Arrange peaches over cake; sprinkle with remaining pecan mixture. Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator.

PEACHY CHEESE COFFEE CAKE(PAMPERED CHEF)

Steps:

• Preheat oven to 350*F.
• Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration.
• On a large round pizza pan(or baking stone), arrange 12 triangles in a circle with wide ends toward the outside edge of the pan and points toward the center. The points will not meet.
• Using a rolling pin, roll dough to a 14" circle, pressing seams together to seal. There shoud be a 3" diameter opening in center. Form a slightly raised rim along inner and outer edges of dough.
• In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla; whisk until smooth. Spread the cream cheese mixture evenly over dough to within 1/2" of edge. Spoon the pie filling evenly over cream cheese mixture.
• Using a pizza cutter, cut each remaining dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges.
• Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.
• For the glaze:.
• Combine powdered sugar and milk; mix until smooth. Drizzle evenly over the coffee cake. Cut into wedges and serve warm. Enjoy!

PEACHY ANGEL FOOD CAKE ICE CREAM CAKE WITH BOOZY BERRIES

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Put the berries, granulated sugar and rum in a medium bowl and toss to combine.
• Scoop the sorbet onto the cake, packing it in tightly to make a solid layer. Add the berries in an even layer then scoop the ice cream over the berries. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PEACHY GINGERBREAD CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired.,

PEACHY CARROT CAKE

Steps:

• Cream sugar and butter.
• Blend in eggs and carrots.
• Combine dry ingredients; add to creamed mixture alternately with peaches.
• Stir in nuts.
• Bake in a greased 9-inch square pan at 325 degrees for 40 minutes or u ntil done.
• Cool.
• Frost with peachy frosting.
• Frosting:.
• Blend cream cheese with peach puree. (To make puree, place 1 medium peach in blender. Whirl on high speed for 20 seconds or until peach is smooth) Gradually add sugar.

PEACHY CHEESE COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On a large round stone or pizza pan, arrange twelve triangles in a circle with wide ends toward outside edge of baking sheet and points toward center. Using lightly floured rolling pin, roll dough to 14 inch circle, pressing seams together to seal. There should be a 3 inch opening in center. Fold a slightly raised rim along inner and outer edges of dough.
• 2. Combine cream cheese, powdered sugar, egg yolk and almond/vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2 inch of edge. Spoon pie filling over cream cheese mixture evenly.
• 3. Using pizza cutter, cut each remaining dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.
• 4. For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into edges; serve warm. Makes 12 servings.

PEACHY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 325 degrees.
• In a 13X9 inch pan, melt butter in oven.
• Sprinkle brown sugar evenly over butter.
• Place maraschino cherry in center of each peach half; place cut side down on the brown sugar (cherries will be on the bottom).
• Spoon pineapple around peaches.
• Add enough water to reserved pineapple juice to measure 1 1/4 cups (I used pineapple juice and fruit juice out of the peach cans!).
• In a large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds. Beat on med speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple.
• Bake 1 hour or until toothpick inserted in center of cake comes out clean and top is VERY DARK GOLDEN BROWN.
• Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake.
• Cool 30 minutes. Serve warm or cool.

PEACHY BREAKFAST MUG CAKE

Steps:

• Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
• Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
• Top with the yogurt and a drizzle of honey.

PEACHY GINGERBREAD UPSIDE-DOWN CAKE

Steps:

• 1. In a small bowl, combine butter and brown sugar. Spread over bottom of a lightly greased slow cooker stoneware. Arrange peaches on top.
• 2. CAKE: In a bowl, mix together flour, baking soda, salt, ginger and cinnamon. In a separate bowl, combine molasses and boiling water. In a mixing bowl, using an electric mixer if desired, beat butter and brown sugar until smooth and creamy. Beat in egg until incorporated. Add flour mixture alternately with molasses mixture, beating well after each addition. Pour batter over peaches.
• 3. Place tea towels over top of slow cooker stoneware. Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. When ready to serve, slice and invert onto plate. Top with vanilla ice cream.
• 4. NOTE: To prevent accumulated moisture from dripping on the cake batter, place two clean tea towels, each folded in half (so you will have four layers), across the top of the slow cooker stoneware before covering. The towels will absorb the moisture generated during cooking.

PEACHY KEEN ICEBOX CAKE RECIPE

Steps:

• In a large bowl, whisk pudding mix, milk, and 1/2 cup reserved peach liquid until slightly thickened. Stir in whipped topping until well combined; set aside. Lay half the graham crackers in a 9- x 13-inch baking dish. Gently spread one-third pudding mixture over graham crackers. Top with a layer of half the peach slices, and another one-third of pudding mixture. Repeat with another layer of graham crackers, pudding mixture, and peaches. Refrigerate 4 hours, or until ready to serve.

CINDY'S PEACHY KEEN PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F. Thoroughly cover a 9" x 13" pan with vegetable oil spray. "Flour" pan with some of the dry whipped topping mix.
• In large mixing bowl, add together the remaining dry whipped topping mix, yellow cake mix, sour cream, cake spice along with the eggs and pumpkin. Drain the sliced peaches and set half aside. Dice the other half and add to the mixing bowl. Using an electric mixer or egg beater, mix all the ingredients as directed on the cake mix box.
• Then pour the batter into the pan and gently bump the bottom of the pan on a counter to raise any air bubbles in the batter. Keep bumping until you're satisfied all bubbles have raised and burst.
• Bake in the center of the oven for 40 minutes. Test with a toothpick for doneness and bake 5 more minutes if needed. Cool cake on a rack on the counter.
• Once cake has cooled to slightly warm, spread peach pie filling on top of the cake. Add the remaining sliced peaches to make a solid layer of peaches with the filling. Slice into 3" x 3" servings. Serve with Vanilla Cool Whip.

PEACHY POKE CAKE

Steps:

• Prepare cake mix according to box and bake, let cool. While the cake is baking: take a saucepan and add enough water to cover the peaches whole, skin and all. Bring to a boil and remove from the heat. spoon the whole peaches out to a dish to cool slightly.
• when cool enough to handle, remove the skin, should be easier after the water blanching. slice up the peaches thinly and put back into the saucepan, with about 1 cup of water, and the schnapps, bring to a boil, about 5 min until peaches are tender. Remove from heat and let cool, then drain excess juice off, sprinkle sugar on..
• Dissolve peach jello in 1 cup of boiling water, Take a fork or back of a wood spoon and poke holes in the cooled cake, pour jello mixture in the holes and over the cake. Top with peach mixture..
• mix the pudding mix with 1 cup cold milk, then pour evenly over the peach mixture, at this point you can cover the cake with plastic wrap and refrigerate at least 2 hours, preferably overnight. when ready to serve, spread cool whip over the cake. Enjoy

PEACHY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Combine the flour, cornmeal, baking powder and salt. Set aside.
• In a medium bowl, beat eggs and 1/3 cup brown sugar. Stir in the flour mixture, mixing just until combined. Gradually beat in the milk. Set aside.
• Pour batter into prepared pan. Arrange peach slices on top of batter. Drizzle with melted butter and sprinkle with 3 tablespoons brown sugar.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes in the pan before removing.