Easy Peach Nut Cake Food

FRESH PEACH CAKE

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.

PEACH CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

FRESH PEACH CAKE

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.

PINEAPPLE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
• Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
• Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.

PEACH CAKE

Steps:

• In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

PEACH CAKE

Steps:

• Melt the butter in a dark, 9-inch round cake pan in a solar oven.
• In a large bowl, whisk together flour, sugar, baking powder and cinnamon. Stir in buttermilk, stirring until smooth. Scrape into the pan over the butter (do not stir). Sprinkle peaches over top, cover with a tightly fitting dark lid and bake in solar oven until puffed and just bubbling around the edges, about 2 hours. Serve warm or at room temperature with ice cream or whipped cream.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

CAKE WITH PEACHES

Steps:

• Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside. , In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.

MOIST PEACH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
• Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

FRESH PEACH AND NUT CAKE OR COBBLER

Steps:

• Preheat oven to 350°F.
• Grease and butter a 9x13-inch glass pan.
• In a food processor mix the dough ingredients.
• Pour into prepared pan.
• Mix sugar and cinnamon together.
• Pour half the sugar on batter.
• Place in 3 rows 10 slices of peaches each row.
• Eat 2 slices for yourself.
• Sprinkle the chopped nut over the peaches then top with the sugar and drizzle the butter over the sugar.
• Bake for 30-35 minutes.

FRESH PEACH CAKE

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.

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.

NUTTY PEACH QUICK BREAD

Steps:

• In a large bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans., Spoon into three greased 5-3/4x3x2-in. loaf pans. Combine the oats and brown sugar; sprinkle over batter and gently press in. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely.

FAST AND EASY PEACH CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F.
• Layer ingredients in a 13 X 9 dish, in order starting with the peaches. Bake for about 40 minutes.
• Serve warm or cold... with or without ice cream.

PEACH NUT BREAD

Steps:

• Sift dry ingredients; set aside.
• Cream butter and sugar;add eggs and orange extract, beat well.
• Stir in buttermilk and mashed drained canned peaches.
• Add the dry ingredients, mixing until all dry particles are moistened.
• Fold in nuts.
• Pour batter into a greased and floured 9 X 5 inch loaf pan.
• Bake at 350 degrees for 50-60 minutes.

PEACH-TOPPED CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly. Beat in the egg and vanilla. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. , Spread into a 9-in. springform pan coated with cooking spray. Bake at 350° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, sprinkle gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in sugar and soft drink mix; cook and stir over low heat until gelatin is dissolved. Transfer to a large bowl; stir in remaining cold water. Refrigerate until partially set, about 1-1/2 hours. , Line outside of springform pan with foil. Arrange peaches over top of cake. Pour gelatin over peaches. Chill overnight. Just before serving, remove foil and sides of pan. Garnish with whipped topping. Refrigerate leftovers.

THE "ULTIMATE" PEACH CAKE RECIPE

Steps:

• TOPPING:.
• Mix together brown sugar and cinnamon; cut in butter until crumbly; set aside.
• CAKE:.
• Preheat oven to 350 degrees.
• Grease sides of 13 by 9-inch cake pan; line bottom with parchment paper.
• In bowl, beat butter with sugar; beat in eggs, one at a time.
• Whisk together flour and baking powder; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
• Scrape into pan; smooth top.
• Arrange peaches on top; sprinkle with topping.
• Bake in 350 degrees oven until cake tester inserted in center comes out clean, about 50 minutes.
• Let cool on rack about 15 minutes.
• GLAZE:.
• Stir together sugar, milk and vanilla, adding up to 1 teaspoons more milk until glaze is pourable.
• Drizzle over cake.