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.
GINGER PEACH UPSIDE-DOWN CAKE
I made this cake often when our children were young. It takes only five ingredients but looks so festive and tastes so good! -June Tubb, Viroqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. , Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.
Nutrition Facts :
GINGER-PEACH SHORTCAKE
There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.
Nutrition Facts :
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
GINGER-PEACH DESSERT
Wouldn't it be nice to have this peachy dessert tucked in your freezer for a warm evening treat? Invite the neighbors!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
- Spread frozen yogurt over cooled crust. Freeze 30 minutes.
- Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
- To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
STICKY PEAR & GINGER CAKE
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Number Of Ingredients 14
Steps:
- Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
- Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
- While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
- To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
GINGER-PEACH CHEESECAKE
Capture the colors of fall in this pretty dessert, with an easy ginger-snap crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan.
- In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches. Pour into crust.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
- Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g
PEACH ANGEL FOOD CAKE
This is a great tasting super easy (not to mention, low fat and low calorie) dessert!
Provided by Amy Brolsma
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 14
Number Of Ingredients 2
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.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g
GINGER-PEACH CAKE
A tangy, moist, peachy cake!
Provided by dragonlady5
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
- Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
- Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 29.3 g, Cholesterol 42.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 580.4 mg, Sugar 9.1 g
GINGER PEAR CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
- Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
- Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
- Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams
3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS
Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Ginger Peach Summer
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
- Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
- To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
- Do Ahead
- Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.
GINGER PEACH UPSIDE DOWN CAKE
Make and share this Ginger Peach Upside Down Cake recipe from Food.com.
Provided by Rosiegirl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
- In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
- Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
- Sprinkle with ginger; set aside.
- Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
- Beat in vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
- Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
- Spoon over peaches and spread without disturbing peaches.
- Set on rimmed baking sheet.
- Bake in bottom third of 350°F (180°C) oven until top springs back when lightly touched, about 1 hour.
- Let cool in pan on rack for 15 minutes.
- Invert onto flat serving plate.
Nutrition Facts : Calories 320.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 71.5, Sodium 331.6, Carbohydrate 41.3, Fiber 0.8, Sugar 28.8, Protein 3.5
PEACH -GINGER UPSIDE DOWN CAKE
Looking for something to do with fresh peaches other than a pie or cobbler? This upside-down cake fits the bill perfectly! Originally from the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- To make the topping, heat the butter, honey, and brown sugar in a small saucepan, stirring, until the butter and sugar melt.
- Pour into a deep 9 inch cake pan, then lay the peach slices over it in attractive concentric circles.
- To make the cake, sift together the flour,baking powder, baking soda, ginger,cinnamon,cloves, and salt.
- Meanwhile, in a bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each.
- Stir in the molasses and vanilla.
- The batter may look curdled-don't worry!
- Add the flour mixture, mixing until just incorporated.
- Spread the batter over the peaches in the prepared pan.
- Bake the cake for 45 minutes or until a toothpick inserted into the center emerges clean.
- Cool for 5 minutes in the pan, then invert to finish cooling.
- Serve with a dollop of whipped cream or ice cream on the side, if desired.
- Note: to easily peel a peach,dip it in boiling water for about 25 seconds. The skin will easily slip off.
Nutrition Facts : Calories 474.7, Fat 23.9, SaturatedFat 14.3, Cholesterol 136.5, Sodium 254.3, Carbohydrate 60.6, Fiber 1.4, Sugar 34.8, Protein 6.1
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