Light Peach Cake Food

LIGHT PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
• Drain peaches, reserving 2 tablespoons of the juice.
• Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
• In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
• Spread into prepared baking pan and top with peaches.
• In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
• In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
• Add to dry ingredients and stir until blended well.
• Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
• Cool for 10 minutes before inverting onto serving plan.
• Best served warm.
• Please note: Cooking time includes the 10 minute standing time.

LIGHT PEACH CAKE

Steps:

• Preheat oven to 325°F.
• Lightly coat a 9-inch cake pan with cooking spray.
• Place the flour, sugar substitute, baking powder, and salt in a mixing bowl.
• Mix.
• 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.
• 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.

SWEET PEACH CAKE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
• Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
• For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

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 DELIGHT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
• Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
• Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans. Cool 10 minutes in pan, then remove to wire rack and cool completely.
• Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches. Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix. Cover with the second cake layer and frost top with remaining whipped topping mix. Refrigerate about 2 hours before serving.

PEACH CAKE

Steps:

• combine cake mix, pudding, eggs, water and oil.
• pour into a lightly greased 13x9" baking pan --
• pour peaches over cake mix,.set aside.
• combine sugar, cream cheese and 5 tbls of reserved peach juice -- beat till smooth --
• pour over peaches and bake at 350* for 50 minutes.

PEACH CAKE

Steps:

• Preheat oven to 350 degrees ahrenheit.
• In a large bowl, beat eggs; add sugar and oil, mixing well.
• In another bowl, whisk together flour, salt and baking powder.
• Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
• Add vanilla extract and mix well.
• In a separate bowl, toss sliced peaches with sugar and cinnamon.
• Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
• Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
• Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
• Put in oven and bake 1 hour.
• Cool cake 10 minutes before turning out onto a wire rack.
• Cool completely.
• For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well.
• Spread peach topping over the cooled cake.
• Refrigerate at least 1 hour before serving.

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 CAKE

Steps:

• Cream butter and sugar and add egg.
• Add flour, soda, salt and milk and beat until smooth.
• Gently fold in peaches.
• Pour into greased and floured 13x9 pan.
• Mix cinnamon and sugar and sprinkle over top.
• Bake at 350 degrees for 30 to 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.