Best Southern Georgia Peach Cake With A Twist Recipes

THE EASIEST SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F. Pour the first can of peaches and it's juices into a 9x13 pan. Next, drain the juice from the second can and pour only the peaches into the baking dish. Do not use the juice from the second can.
• Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches and syrup in the pan.Mix well to combine. **SEE NOTES**
• In a large bowl, add the flour, sugar, baking powder, cinnamon a small pinch of nutmeg and salt. Mix very well. Pour the flour over the top of the peach cobbler. Make sure you cover the majority of the top of the cobbler with flour.
• Using your clean hand or the back of a large spoon, smooth out the flour mixture covering the edges as best as you can but it's fine if you miss some of the edges. See post for steps and pictures about this step. When you're done smoothing the flour, the top should be smooth and not big and lumpy. *SEE NOTES*
• Starting from the top of the pan working your way down, drizzle melted butter over the top of the of the flour. Bake for 15 minutes then reduce the oven temperature to 375 degrees F and continue to bake for an hour or until the top has is crisp and golden brown. Serve warm with scoop or two of ice cream. Enjoy! To make this using fresh ripe peaches see notes.

GA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

SOUTHERN "GEORGIA PEACH CAKE" WITH A TWIST

Steps:

• 1. Heat overn to 350 Flour and Grease 9X13 pan
• 2. Mix 1st 7 Ingredients,(with mixer) until well blended about 2-3 minutes, Butter is room temp. & not melted.
• 3. Spread mixture evenly into greased and floured pan.
• 4. Evenly line & place sliced Peaches over the top of this cake Mixture.
• 5. Sprinkle top of peaches with apple Pie Spice.
• 6. Bake: 350 -35-40 min. Serve with Ice Cream,Whip cream, Cool whup or Just Pdr Sugar. . . this is sooo, good served still warm, with cream or Ice cream. . . . ENJOY!
• 7. NOTE: Not reccomended to Use Canned Peaches, But if you do, You must Be sure they are drained very-very well, or Pat dry on paper towels then use.

PEACH POUND CAKE

Steps:

• In a small bowl, stir together the cornstarch and cold water until the slurry runs smooth. Set aside.
• Add the peach puree, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg to a 3 qt saucepan. Stir to combine the ingredients.
• Bring the peach mixture to a simmer over medium heat, stirring frequently.
• Once simmering, lower heat to medium-low or low. Whisking constantly, add the cornstarch slurry to the pot in a slow steady drizzle.
• Cook for an additional 2-3 minutes, stirring constantly, until the jam thickens. The mixture should release large bubbles and make a rustling noise when it's stirred.
• Remove the pot from heat and allow the jam to cool completely. Placing the mixture in the fridge will speed up the process.
• Add all ingredients to a medium sized bowl and mix with your hands or a fork until crumbly.
• This mixture may be prepared a few hours before.
• Sift together the flour, baking soda, and salt into a bowl. Set the bowl aside.
• In your stand mixer bowl, beat the butter and sugar together on high speed for 3-4 minutes, or until very pale yellow and fluffy.
• Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. Add the vanilla extract with the final egg.
• Turn your mixer down to its lowest speed, and slowly add half of the flour to batter. Blend on low speed just until the flour is mixed in. Stop the mixer and scrape down the bowl and beater.
• Add the sour cream to the bowl and blend on low speed until it's just blended in. Scrape down sides and and beater again.
• Finally, add the remaining flour. Mix until just combined, then scrape down the bowl and beater one last time.
• Mix for 30 seconds on low and turn off the mixer.
• Preheat your oven to 350F then liberally grease or spray a 14 or 15 cup bundt pan with non stick baking spray.
• Sprinkle ⅓ of the cinnamon streusel into the bottom of the pan.
• Cover the streusel with ½ of the cake batter. Make a well, then sprinkle ⅓ of the cinnamon streusel into the well.
• Pour remaining cake batter over the streusel. Make a shallow well in the batter.
• Spoon the peach jam on top of the batter. Sprinkle the remaining streusel over the jam.
• Gently tap the pan against the countertop, then bake the cake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. *Darker pans may bake the cake faster than lighter colored pans will.
• Cool in pan on a wire rack for 10 minutes then invert cake on a serving plate for at least an hour or until the cake is cool to touch. Allow the cake to cool completely to prevent the peach jam from oozing out when you cut it.
• Once the cake is completely cooled, whisk together the confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
• Drizzle glaze over cooled cake and serve.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

GEORGIA PEACH CAKE

Steps:

• Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
• Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
• Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
• Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
• Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.