PEACHES AND CREAM TORTE
This is the dessert I make when I'm craving something cool and fruity. It's a lovely ending to any meal. The cream cheese adds zing to the fluffy filling. -Elva Roberts, Summerside, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1-1/2 cups. In a large saucepan, combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until smooth. Beat cream until stiff peaks form; fold into cream cheese mixture. , Spread half of the cream cheese mixture over crust. Top with half of the peach mixture; repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.
Nutrition Facts : Calories 492 calories, Fat 30g fat (18g saturated fat), Cholesterol 95mg cholesterol, Sodium 217mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH GRAHAM UPSIDE DOWN TORTE
This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
Provided by Carol
Categories Peach Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
- Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 27.3 g, Cholesterol 70.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 236.3 mg, Sugar 20.8 g
PEACH GRAHAM UPSIDE DOWN TORTE
This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
Provided by Carol
Categories Peach Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
- Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 27.3 g, Cholesterol 70.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 236.3 mg, Sugar 20.8 g
PEACH GRAHAM UPSIDE DOWN TORTE
This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
Provided by Carol
Categories Peach Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
- Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 27.3 g, Cholesterol 70.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 236.3 mg, Sugar 20.8 g
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH GRAHAM UPSIDE DOWN TORTE
This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
Provided by Carol
Categories Peach Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
- Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 27.3 g, Cholesterol 70.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 236.3 mg, Sugar 20.8 g
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