Painted Peach Cake Recipes

PEACH CAKE I

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
• Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
• Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.

PAINTED PEACH CAKE

Steps:

• Grease& flour a 10" tube pan.
• Preheat oven to 350 degrees.
• Combine cake mix (dry) with cheese& eggs in a large bowl.
• Blend on low 30 seconds, beat 2 minutes.
• Spoon about 2/3 of batter into prepared pan.
• Arrange peach slices over batter,then sprinkle candies over.
• Spoon remaining cake batter over all.
• Bake 35 to 45 minutes, until toothpick inserted in center comes out clean.
• Cool on rack (upright) 15 minutes.
• Remove& drizzle with glaze made by mixing powdered sugar with lemon juice.
• Serve warm or cool with whipped cream or ice cream.

PEACH TATIN CAKE

Steps:

• Make the topping: position oven rack in center of oven; preheat oven to 350°.
• Grease the bottom and sides of a 10 x 3 inch round cake pan (do not use a springform pan, or the caramel may leak out during baking); line the bottom of the pan with a round of parchment paper and grease the paper.
• In a saucepan, combine the sugar and water; cook over medium heat, stirring until the sugar dissolves.
• Stop stirring; increase heat to high, and cook, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization, until the mixture turns into a golden caramel.
• Remove the pan from the heat and immediately whisk in the butter, one piece at a time (be careful-the mixture will bubble up furiously).
• Carefully pour the hot caramel into the bottom of the prepared pan.
• Cut the peaches in half and discard the pits; cut each peach half into 6 wedges.
• Arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel.
• Arrange another circle of wedges in the center, facing the opposite direction, covering the caramel completely.
• Make the cake: sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; whisk to combine; set aside.
• In a small bowl, combine the sour cream and vanilla, blend well; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until creamy, about 1 minute.
• Gradually add in the sugar and beat on high speed until the mixture is lightened in texture and color, 2-3 minutes.
• Decrease speed to medium and add in the eggs one at a time, beating well after each addition.
• On low speed, add in the flour mixture in three additions, alternating with the sour cream mixture in two additions, mixing just until blended.
• Spoon batter in large dollops over the peaches, then smooth it into an even layer.
• Bake for 45-50 minutes, until the cake is golden brown and springs back when lightly touched.
• Set the pan on a wire rack and cool for 10 minutes.
• Run a thin-bladed knife around the edge of the pan; using pot holders, very carefully invert cake onto a cake plate or platter.
• Peel off the parchment paper if necessary.
• Serve cake warm or at room temperature.

PEACHES-AND-CREAM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
• Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
• Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or at room temperature, with whipped cream if desired.

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.

EASY PEACH CAKE

Steps:

• Mix all cake ingredients together and pour into a greased & floured 9x13-inch pan.
• Bake 20 to 25 minutes at 350 degrees.
• While baking, make icing.
• Cook icing ingredients until thick & pour over cake while HOT.

PEACH CAKE

Steps:

• Preheat oven to 350 degrees ahrenheit.
• In a large bowl, beat eggs; add sugar and oil, mixing well.
• In another bowl, whisk together flour, salt and baking powder.
• Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
• Add vanilla extract and mix well.
• In a separate bowl, toss sliced peaches with sugar and cinnamon.
• Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
• Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
• Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
• Put in oven and bake 1 hour.
• Cool cake 10 minutes before turning out onto a wire rack.
• Cool completely.
• For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well.
• Spread peach topping over the cooled cake.
• Refrigerate at least 1 hour before serving.