PEACH CAKE
Several years ago, while searching for a good-tasting yet easy-to-make recipe for peach cake, I ended up combining several into this concoction, then made it for a friend's birthday!
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 748.9, Fat 32.8, SaturatedFat 11, Cholesterol 74.4, Sodium 508.6, Carbohydrate 109.6, Fiber 3, Sugar 78.4, Protein 7.5
PAINTED PEACH CAKE
Make and share this Painted Peach Cake recipe from Food.com.
Provided by Roosie
Categories Dessert
Time 1h
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Grease& flour a 10" tube pan.
- Preheat oven to 350 degrees.
- Combine cake mix (dry) with cheese& eggs in a large bowl.
- Blend on low 30 seconds, beat 2 minutes.
- Spoon about 2/3 of batter into prepared pan.
- Arrange peach slices over batter,then sprinkle candies over.
- Spoon remaining cake batter over all.
- Bake 35 to 45 minutes, until toothpick inserted in center comes out clean.
- Cool on rack (upright) 15 minutes.
- Remove& drizzle with glaze made by mixing powdered sugar with lemon juice.
- Serve warm or cool with whipped cream or ice cream.
Nutrition Facts : Calories 3648.4, Fat 146.5, SaturatedFat 55.1, Cholesterol 1259.4, Sodium 4321.8, Carbohydrate 523.2, Fiber 10.2, Sugar 328.9, Protein 69.2
THE "ULTIMATE" PEACH CAKE RECIPE
I found this recipe in a magazine while waiting in the dentist's office. Fortunately, I had enough time to write it out before being called in. It sure sounds yummy!!
Provided by Boyz 5
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- TOPPING:.
- Mix together brown sugar and cinnamon; cut in butter until crumbly; set aside.
- CAKE:.
- Preheat oven to 350 degrees.
- Grease sides of 13 by 9-inch cake pan; line bottom with parchment paper.
- In bowl, beat butter with sugar; beat in eggs, one at a time.
- Whisk together flour and baking powder; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
- Scrape into pan; smooth top.
- Arrange peaches on top; sprinkle with topping.
- Bake in 350 degrees oven until cake tester inserted in center comes out clean, about 50 minutes.
- Let cool on rack about 15 minutes.
- GLAZE:.
- Stir together sugar, milk and vanilla, adding up to 1 teaspoons more milk until glaze is pourable.
- Drizzle over cake.
RUSTIC PEACH CAKE
Since overly ripe peaches will make the cake soggy, look for barely ripe peaches that give slightly to the touch. Serve this cake with lightly sweetened whipped cream or a scoop of vanilla ice cream.
Provided by Abby Girl
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the peaches: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Combine sugar and cinnamon in medium bowl; reserve 2 tablespoons sugar mixture. Add peaches to bowl with remaining sugar mixture and toss to coat.
- For the cake: Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat sugars and butter until light and fluffy, about 2 minutes. Beat in eggs, sour cream, and vanilla until incorporated.
- Reduce speed to medium-low. Slowly add flour mixture and mix until just combined, about 30 seconds. Scrape batter into prepared pan. Scatter dried peaches over batter, then arrange sugared peaches in circular pattern over top, reserving 3 slices to fill the middle. Sprinkle reserved sugar mixture over peaches.
- Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 45 minutes. Cool at least 1 hour.
- Serve.
- Note: Cake can be stored at room temperature, wrapped in plastic, for 2 days.
Nutrition Facts : Calories 380, Fat 18.2, SaturatedFat 10.8, Cholesterol 113, Sodium 189.7, Carbohydrate 50.6, Fiber 1.1, Sugar 28.5, Protein 5.2
BRANDIED PEACH CAKE
Our friends brought this lovely, scrumptious dessert to dinner over the weekend. It was so good, I had her email me the recipe. She noted in the email that this dessert had one first prize in the state's "best dessert" category a few years back! I can sure see why!! Preparation/Cooking time does not include soaking peaches overnight in brandy. Be sure to do this the night prior to making the cake.
Provided by Sassy in da South
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Soak peaches in brandy in a closed container overnight.
- Dissolve soda in buttermilk and add vanilla.
- Sift flour, spices and baking powder together.
- Beat egg yolks, and mix with salt, sugar and oil.
- Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
- Add nuts and brandied peaches, then beat egg whites and fold in gently.
- Pour into a 9- by 13-inch pan.
- Bake at 350°F for 45 minutes.
- For the sauce, combine all ingredients and bring to a boil.
- Pour over cake while both are hot.
EASY PEACH CAKE
Make and share this Easy Peach Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all cake ingredients together and pour into a greased & floured 9x13-inch pan.
- Bake 20 to 25 minutes at 350 degrees.
- While baking, make icing.
- Cook icing ingredients until thick & pour over cake while HOT.
Nutrition Facts : Calories 265.2, Fat 5.6, SaturatedFat 4.4, Cholesterol 31, Sodium 273.5, Carbohydrate 51.1, Fiber 1.7, Sugar 34, Protein 3.7
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
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