FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
SWEET PEACH CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
- Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
- For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.
PEACH SHEET CAKE RECIPE - (4.5/5)
Provided by melissaf
Number Of Ingredients 12
Steps:
- Stir all the ingredients with a wooden spoon. Pour into greased and floured 10x15" pan, or spray with Baker's Joy cooking spray. Bake 40-45 minutes at 350° or until toothpick inserted in center comes out clean. Frosting: Cook sugar, butter and evaporated milk over low-medium heat for 10 minutes. Remove from heat. Add coconut and nuts. Stir to combine. Pour over cake while hot
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
BALTIMORE PEACH CAKE
I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
- Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
- Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
- Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
- Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
- Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g
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BROWN SUGAR PEACH CAKE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4.5/5 (364)Total Time 43 minsCategory DessertCalories 492 per serving
- Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9x13 pan. Bake for about 28 minutes, or until done...you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
- Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
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EASY PEACH SHEET CAKE - THE SIMPLE, SWEET LIFE
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5/5 (6)Total Time 40 minsCategory DessertCalories 267 per serving
- Combine the first five ingredients for the sheet cake in a large bowl and gently whisk until combined. In a small saucepan, combine the butter and milk and cook until the butter has melted and the mixture is warm. Whisk the milk/butter mixture into the dry ingredients, stirring until just combined. In a small bowl, whisk together the eggs, sour cream and almond extract. Whisk the eggs/extract/sour cream mixture into the batter until just combined. Pour the batter into a large parchment paper-lined and greased baking sheet (15″x10″). Bake at 375F for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake bakes, combine the brown sugar and butter for the caramelized peaches in a large saucepan over medium heat. Cook, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the peaches and cinnamon and continue cooking until the peaches are tender and the sauce has caramelized (about 5 minutes).
- In a large bowl, combine the heavy whipping cream and vanilla extract and beat on high until stiff peaks form. Spread the whipped cream over the cooled sheet cake and top with the caramelized peaches (don’t worry if they’re still a little warm, but make sure they’re not hot). Serve immediately.
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