Best Peachy Patty Cakes Recipes
PEACHES AND CREAM CAKE
With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
PEACHY PATTY-CAKES
Make pancakes for breakfast as fast as you can with Peachy Patty-Cakes! This fun and easy recipe is from the Rainbow Bakery Children's Cookbook.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 9
Number Of Ingredients 8
Steps:
- Beat egg in medium bowl, using hand beater, until fluffy. Beat in other ingredients except peaches just until smooth. Stir in peaches.
- Heat skillet over medium heat or heat griddle to 375°F. Lightly grease skillet or griddle with shortening, if needed.
- Pour a little less than 1/4 cup batter onto hot skillet or griddle for each pancake. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
PEACH PATTY-CAKES WITH CREAM
Categories Bread Cake Milk/Cream Fruit Breakfast Brunch Dessert Bake Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Beat whipping cream with 5 tablespoons sugar and vanilla until stiff peaks form. Cover and refrigerate.
- Mix lemon juice with 1 tablespoon sugar in medium bowl. Peel and pit peaches. Slice thinly into bowl. Toss to coat with lemon mixture.
- Preheat oven to 375°F. Combine flour, baking powder, salt and remaining 4 tablespoons sugar in large bowl. Using fingertips or fork, work in shortening and butter until mixture resembles coarse meal. Add 1/2 cup milk and stir just until dry ingredients gather together, adding more milk 1 tablespoon at a time if mixture is dry.
- Transfer dough to floured surface and knead 3 times. Divide into 4 equal pieces. Pat first piece of dough into 1-inch-thick round. Place on ungreased cookie sheet. Mark an X on top of round using sharp knife. Repeat with remaining dough. Bake until patty-cakes are light brown, about 22 minutes. Cool on sheet 5 minutes.
- Split warm patty-cakes crosswise. Place bottom halves into deep bowls. Spoon peaches and juices from bowl over each, dividing evenly. Top each with some whipped cream. Cover with tops. Spoon more cream over and serve.
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