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.
CRUMB COFFEE CAKE WITH PEACH PRESERVES
Use purchased or homemade peach preserves to make a tasty coffee cake for brunch, or for snacking!
Provided by Bibi
Categories Desserts Cakes Peach Cake Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
- Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
- Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
- Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
- Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
- Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 65 g, Cholesterol 51.9 mg, Fat 15.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 374.8 mg, Sugar 43.7 g
CREAMY PEACH COFFEE CAKE
Here is an awesome coffee cake worth splurging on. You can use any kind of preserves in this recipe, but my personal favorite is peach. -Jody Saulnier North Woodstock, New Hampshire
Provided by Taste of Home
Time 1h
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan., In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. , Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.
Nutrition Facts : Calories 371 calories, Fat 20g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
PEACH COFFEE CAKE II
This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....
Provided by Cookin_Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
- In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g
WONDERFUL CREAM CHEESE PEACH COFFEE CAKE
I have served this wonderful buttery peach coffeecake on so many different occasions, and always get so many compliments. It's not your average everyday coffeecake...it's filled with a heavenly-tasting cream cheese-peach filling, topped off with a brown sugar/cinnamon topping...to die for!
Provided by Kittencalrecipezazz
Categories Breads
Time 1h10m
Yield 1 13x9 inch cake
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch pan.
- In a bowl, combine flour, sugar and salt.
- Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
- Add in baking powder, eggs and vanilla to the remaining crumb mixture.
- Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
- Spread evenly into prepared pan.
- Bake for 20-25 minutes.
- For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
- Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
- Fold in peaches; spread evenly over cake.
- To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
- Bake for 30-35 minutes longer, or until set.
- Serve warm.
- Delicious!
PEACH COFFEE CAKE
Make and share this Peach Coffee Cake recipe from Food.com.
Provided by stephanief
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grease & flour 9x13 pan.
- Mix 2/3 cup cake mix with sugar, nuts and butter until crumbly.
- Beat eggs and blend in sour cream and remaining cake mix, batter will be slightly lumpy.
- Spread 1/2 batter in pan, sprinkle top with 1/2 sugar mixture. Spoon on peaches, spoon on rest of batter and top with rest of sugar mixture.
- Bake 350 for 30 to 40 minutes.
Nutrition Facts : Calories 1304.3, Fat 62.1, SaturatedFat 21.9, Cholesterol 217.4, Sodium 1078.6, Carbohydrate 179, Fiber 6.5, Sugar 130, Protein 16.1
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