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
SUGAR FREE PEACH ALMOND UPSIDE DOWN CAKE
As of July 30, 09 I have completly reworked this recipe by replacing the original cake portion. I believe that this is much better
Provided by Annacia
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
- Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
- In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
- Stir the wet ingredients into the dry until just mixed.
- Pour batter over peach in pan.
- Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
- Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
- Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
- Food Exchanges: 1 bread, 1/2 fruit.
Nutrition Facts : Calories 233.8, Fat 9.6, SaturatedFat 5.2, Cholesterol 21.4, Sodium 205.8, Carbohydrate 34.7, Fiber 1.7, Sugar 15.5, Protein 4.2
2 INGREDIENT PEACH ANGEL FOOD CAKE
You won't need eggs, water, oil, or any other ingredients to bake this light, fluffy, peach cake recipe. This is an easy, low-calorie cake.
Provided by Amy Desrosiers
Categories Dessert
Time 38m
Number Of Ingredients 2
Steps:
- Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
- Lightly grease only the bottom of a 9 x 13 baking dish. This cake needs to climb the sides of the pan to rise so don't grease them.
- In a large bowl, add the full can of diced peached. Use a potato masher to mash the peaches into smaller bits. Carefully pour the Angel food cake mix into the peaches, and mix with a wooden spoon until fluffy.
- Pour the batter evenly into the pan. Bake for 32-34 minutes. The top of the cake will be slightly cracked, fluffy, and golden brown.
- Allow cake to cool for 15 minutes before slicing & enjoy! The center will slightly depress as it cools.
Nutrition Facts : ServingSize 1 slice, Calories 111 kcal, Carbohydrate 26 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g
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.
FRESH PEACH CAKE - SUGAR FREE
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by A Better Jennifer.
Provided by internetnut
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325ºF.
- Lightly coat a 9-in. cake pan with cooking spray. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix together, then make a well in the middle. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well. In a large bowl, combine the 1 egg white with the additional 1/2 cup egg whites. Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture.
- Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely. Using a serrated knife, slice the cake in half horizontally.
- Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve. Makes 10 servings.
Nutrition Facts : Calories 171.2, Fat 5.2, SaturatedFat 0.5, Cholesterol 21.2, Sodium 151.3, Carbohydrate 26.8, Fiber 0.9, Sugar 14.3, Protein 4.5
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
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