GRANDMA'S PEACH CAKE
Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes (about 30 squares)
Number Of Ingredients 11
Steps:
- Combine water, milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
- Turn dough out onto a lightly floured surface, and knead until a ball forms, 3 to 5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Butter two 9-by-13-inch glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a small bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
- Preheat oven to 375 degrees. Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve.
PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
BIG GRANDMA'S OPEN FACE PEACH CAKE
Just about the most delicious open face cake I've ever had - it uses a ton of butter but tastes amazing. You can use any fresh bruit ... plumb or apple works too.
Provided by DeidreJane
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
- Add flour and work in with above mixture.
- Wrap in wax paper and refrigerate overnight.
- Next day, remove dough from refrigerator to room temperature.
- Peel and slice fruit and place in lemon juice.
- Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
- Sprinkle rolled out dough with the sugar and cinnamon mixture.
- Sprinkle flour over fruit and line up fruit in rows on dough.
- Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
- Remove from oven and brush with jam melted in water.
Nutrition Facts : Calories 448.6, Fat 21.5, SaturatedFat 12.8, Cholesterol 120, Sodium 173, Carbohydrate 59.7, Fiber 2.7, Sugar 28.2, Protein 6.2
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
MY GRANDMOTHER'S FRESH PEACH COBBLER
My grandmother used this recipe every summer when the peaches were ripe. She got the recipe from her church cookbook. You can use any almost any kind of fruit in the cobbler, it will still be good.
Provided by The Giggle Box
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Pour melted butter into an 8x8 pan.
- Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
- Pour over melted butter.
- Cover with peach slices.
- Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
- Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.
GRANDMA'S PEACH COBBLER
I had some peaches going bad, and decided to take a dive in the box with grandma's recipe cards. I found this lovely recipe. Very sweet, but very good!
Provided by Cat Hale
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix peaches with 1 cup sugar.
- Put butter in a deep square cake pan and set in the preheating oven (350F).
- Stir up batter of the remaining sugar, flour, baking powder, salt and milk.
- Pour the batter over the melted butter, do NOT stir.
- Put the peaches on top and bake for an hour until golden brown.
Nutrition Facts : Calories 490.8, Fat 16.7, SaturatedFat 10.4, Cholesterol 44.9, Sodium 297.9, Carbohydrate 85.3, Fiber 1.2, Sugar 70.9, Protein 3.2
GRANDMA WITTE'S PEACH CAKE
This is a recipe that I got from a magazine - Saltscapes - I haven't tried it yet, but it sounds so delicious!!
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 2 cakes
Number Of Ingredients 10
Steps:
- Combine water milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
- Turn dough out onto a lightly floured surface, and knead until a ball forms, 3-5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Butter two 9x13 glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a smalll bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
- Preheat oven to 375°F Bake cakes in upper third of oven, rotating half-way through, until a tester inserted in centers of cakes comes out clean (bottom crusts will be golden brown), 30-35 minutes. Let cool completely in pans on wire racks.
- Cut each cake in squares and serve.
- Cake can be stored at room temperaure for up to two days.
Nutrition Facts : Calories 2253, Fat 44.5, SaturatedFat 24.9, Cholesterol 206.5, Sodium 86.3, Carbohydrate 430.2, Fiber 18.5, Sugar 205.6, Protein 42.4
GRANDMA'S FAMOUS PEACH COBBLER
My husband's grandmother was known by everyone for her good cooking and her peach cobbler was among her all-time favorite crowd pleasers. Unfortunately she became ill with cancer and, not to sound heartless, but it occurred to me that her recipe would be lost forever. She dictated this to me not long before she passed away. I scribbled it on some paper and hope it's accurate - she was one of those "pinch of this" type of cooks so some of the measurements are guesses. I have made it once and the family said it was her cobbler. Hope you enjoy it as much as we do.
Provided by Julie
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Make crust by cutting shortening into flour and salt. Roll out into two crusts. Put one into 13x9 inch pan. Bake only the crust in the pan at 350 for about 15 minutes. You don't want it to be completely cooked.
- Put peaches in pan over medium heat. Add sugar, vanilla, and cinnamon.
- Mix water and cornstarch and add to peach mixture. Cook until thick.
- Pour peach mixture on top of crust.
- Place second, uncooked crust on top of peach mixture.
- Bake approximately five minutes or until brown.
- Mix powdered sugar and milk making a glaze. You may need to add more milk as needed.
- Brush glaze on top of crust and bake until it reaches a nice color, about five minutes.
Nutrition Facts : Calories 379.5, Fat 19.7, SaturatedFat 4.9, Cholesterol 0.3, Sodium 38, Carbohydrate 50.3, Fiber 2, Sugar 35.9, Protein 2.6
GRANDMA'S PEACH COBBLER
Yummy dessert the whole family can enjoy.
Provided by Britlee Lee
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish.
- Place casserole dish in the preheating oven until butter is melted. Remove.
- Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish.
- Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture.
- Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 56.9 g, Cholesterol 38.6 mg, Fat 14.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 133.2 mg, Sugar 46.2 g
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