Normas Spice Cake With Fresh Peach Sauce Food

PEACH & SPICE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease & flour 2-9" round pans. Mix melted butter and brown sugar and spread on the bottom of the round pans. Place peaches in a spiral design on top of sugar and butter mixture.
• Blend cake mix w/water, oil and eggs. Beat for 2 minutes and pour into pans.
• Bake 35-45 minutes until sides of cake come away from pan.
• While cake is baking make whipped cream and refrigerate until ready to frost cake.
• Immediately invert on cooling rack. Cool completely and frost bottom layer peach side up with 1/3 of whipped cream, top with 2nd layer and frost top and sides of cake with remaining whipped cream.
• Enjoy.

NORMA'S SPICE CAKE WITH FRESH PEACH SAUCE

Steps:

• 1. Preheat your oven to 350
• 2. Grease and flour 10 inch bundt or tube pan
• 3. Place cake mix, egg whites, water and oil in large mixing bowl and beat at low speed until blended.
• 4. Turn speed up to medium and mix for 2 minutes.
• 5. Pour into prepared pan and bake for 42 to 47 minutes or until toothpick inserted near center comes out clean.
• 6. Remove from oven and cool in pan for 25 minutes.
• 7. Invert onto serving plate and cool completely.
• 8. Dust with confectioners' sugar if desired.
• 9. For sauce:
• 10. Combine peaches and water in large saucepan and cook over medium heat for 5 minutes.
• 11. Reduce heat to low, cover and simmer 10 minutes.
• 12. Remove from heat and let cool,reserving 1/2 cup peach slices in a bowl.
• 13. Combine remaining peaches and any cooking liquid, sugar and cinnamon in blender or food processor and process until smooth.
• 14. Pour over reserved peach slices and stir until slices are covered with pureed peaches.
• 15. Slice your cake and serve with peach sauce.
• 16. Note: The fresh peach sauce can be served warm or chilled.

SPICY PEACH CAKE

Steps:

• 1. Preheat oven to 350*. Butter bottom and sides of a 8"x3" springform pan.
• 2. Place peaches in a bowl, and sprinkle sugar and drizzle honey over the top. Sprinkle the nutmeg, cinnamon and cloves over the top, and stir to coat.
• 3. Pour peach mixture into the pan, and dot with the butter cubes.
• 4. In another bowl, mix the cake mix, eggs, water, cinnamon, ginger and nutmeg, until smooth. Pour over peaches.
• 5. Bake in middle rack for 1 hour. Let cool 15 minutes, then run a small knife around the edges. Unmold the cake onto a platter, peaches side up.

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.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.