PEACH CAKE
Peach Cake is a delicious, easy summer dessert with peach slices in a yellow cake batter baked until golden brown that's delicious with vanilla ice cream!
Provided by Sabrina Snyder
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a 9-inch springform pan or cake pan with baking spray.
- To your stand mixer add the butter, sugar, and vanilla on medium speed until light and fluffy then add in the eggs one at a time.
- Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined.
- Add the milk.
- Fold the peaches into the batter.
- Pour into pan and bake for 45-50 minutes or until top is lightly browned and a toothpick comes out clean.
Nutrition Facts : Calories 308 kcal, Carbohydrate 54 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 249 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
NECTARINE GOLDEN CAKE
Provided by Maggie Ruggiero
Categories Cake Mixer Egg Dessert Bake Backyard BBQ Nectarine Summer Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
- Whisk together flour, baking powder, and salt.
- Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
- Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
NECTARINE CAKE
Nectarine cake made with six ingredients, this is our favorite nectarine recipe. You can also make it with fresh peaches.
Provided by Adina
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
- Dough: Place the flour, butter, sugar, salt, and egg in the food processor. Mix shortly until the dough comes together. The dough is pretty soft, but if you think it is way too sticky add an extra tablespoon flour.
- Bake dough: Place the dough in small heaps into the prepared baking dish. Press the dough evenly in the dish with your fingers (you can flour the fingers a bit first) or a floured spoon. Bake for about 15 minutes until lightly golden but not quite done yet.
- Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
- Take the cake out of the oven, sprinkle it evenly with the breadcrumbs and arrange the nectarine slices on top. Place back in the oven and bake for another 10 minutes.
- Mix topping: In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
- Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
- Dust with icing sugar before serving.
Nutrition Facts : ServingSize 1 g, Calories 209 kcal, Carbohydrate 33 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 79 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g
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
PEACH AND NECTARINE CRUMBLE
Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.
Provided by maradol
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
- Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
- Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
- Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
- Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g
FRESH NECTARINE CAKE
This also works well with fresh apricots, peaches, apples or plums. Great for afternoon tea or as a special dessert.
Provided by Perfect Pixie
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in a food processor or large bowl until creamy.
- Add the eggs and mix well.
- Mix in the yoghurt, nuts, fruit, lemon juice and rind, flour, baking powder and cinnamon, don't overmix, just mix until ingredients are loosely combined.
- Pour into a well-greased and baking-paper lined 20cm cake pan.
- Bake at 180°C for 55-60 minutes.
- Cool on wire rack.
- Serve dusted with icing sugar, and accompanied by ice cream or softly whipped cream.
EASY FRESH NECTARINE OR PEACH CAKE
Fresh juicy nectarines or peaches in a delicious, easy to make cake batter makes for a special treat. Top with a glaze of your choice.
Provided by Anita Hoffman
Categories Cakes
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Beat the eggs with oil and peach nectar, using an electric mixer, until blended. Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
- 2. Beat in the finely chopped nectarines or peaches and chopped pecans.
- 3. Spoon the batter into a greased and floured Bundt pan.
- 4. Bake at 325 degrees for 55-60 minutes.
- 5. Cool on a rack for 15 minutes; invert and cool completely.
EASY FRESH NECTARINE CAKE
You can substitute finely chopped peaches if you can't find nectarines. Delicious and easy to make. Top with a glaze of your choice.
Provided by LizCl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs with oil and peach nectar using an electric mixer, until blended.
- Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
- Beat in the finely chopped nectarines and chopped pecans.
- Spoon the batter into a greased and floured bundt pan.
- Bake at 325°F for 55 to 60 minutes.
- Cool on a rack for 15 minutes; invert and cool completely.
Nutrition Facts : Calories 332.8, Fat 17.7, SaturatedFat 2.4, Cholesterol 62.9, Sodium 304.7, Carbohydrate 40.1, Fiber 2.1, Sugar 21.2, Protein 5.2
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