Grandma Wittes Peach Cake Recipes

GRANDMA WITTE'S PEACH CAKE

Steps:

• Combine water milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
• Turn dough out onto a lightly floured surface, and knead until a ball forms, 3-5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Butter two 9x13 glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a smalll bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
• Preheat oven to 375°F Bake cakes in upper third of oven, rotating half-way through, until a tester inserted in centers of cakes comes out clean (bottom crusts will be golden brown), 30-35 minutes. Let cool completely in pans on wire racks.
• Cut each cake in squares and serve.
• Cake can be stored at room temperaure for up to two days.

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

BIG GRANDMA'S OPEN FACE PEACH CAKE

Steps:

• Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
• Add flour and work in with above mixture.
• Wrap in wax paper and refrigerate overnight.
• Next day, remove dough from refrigerator to room temperature.
• Peel and slice fruit and place in lemon juice.
• Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
• Sprinkle rolled out dough with the sugar and cinnamon mixture.
• Sprinkle flour over fruit and line up fruit in rows on dough.
• Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
• Remove from oven and brush with jam melted in water.