Parve Peach Cake Food

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.

PARVE PEACH CAKE

Steps:

• Preheat oven to 375ºF. Grease and lightly flour a 13" x 9" pan.
• In a large bowl, mix all ingredients together, by hand until thoroughly mixed.
• Pour into the prepared pan. Bake at 375ºF for 50 minutes or until a wooden pick inserted in middle comes out clean.

AMAZINGLY PARVE CHEESECAKE

Steps:

• Crush the biscuits in a food processor.
• Melt the margarine and pour over the crushed cookies.
• Add the cinnamon.
• Press into the bottom and slightly up the sides of a springform pan.
• Set aside.
• Mix all the filling ingredients together with an electric mixer until well blended.
• Pour into cookie crust.
• Bake in a preheated oven at 250 degrees Celsius (400 degrees Fahrenheit) for 10 minutes.
• Turn the heat down to 150 degrees Celsius and bake for an additional 60 minutes.
• Do not open the oven door at peek at the cake during this time.
• Turn off the oven and leave the cheesecake in the oven for an additional hour or more.
• Place in the refrigerator for several hours before serving.
• Variation: use brown sugar for a caramel cheesecake.
• This cake may be topped with your favorite pie filling.

CREAM CHEESE PEACH CAKE

Steps:

• Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
• Pour into a well greased "deep dish" pie plate.
• Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
• Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
• Spoon and spread over peaches to within 1 inch of batter.
• Mix sugar and cinnamon together and sprinkle over top of everything.
• Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).

FRENCH APPLE OR PEACH CAKE

Steps:

• Preheat oven to 425°F
• Grease a deep 8" pan or ovenproof dish -- and cover the bottom well with the apples.
• Sprinkle the fruit with 2/3 cup sugar, cinnamon and the juice and zest of the lemon.
• Lightly mix in 1 tbsp flour. Set aside.
• Sift flour. Resift with sugar, baking powder and salt.
• Beat and add the egg yolks, melted butter and milk.
• Beat these ingredients with swift strokes until blended.
• Cover the fruit with the batter.
• Bake the cake for about 30 minutes.
• Reverse it on a platter. Cool slightly.
• Use the egg whites for a meringue if desired.

YUMMY PEACH CAKE

Steps:

• Set oven to 350*.
• Mix together in a lg bowl: Cake mix, 1 cup of the peach syrup, milk, applesauce & eggs with mixer for 3 mins or until smooth.
• Cut peaches into 1/4" bites to equal 1 1/2 to 2 cups (you will have extra peaches as the large can is needed for the syrup).
• Fold chopped peaches into batter by hand until nicely mixed.
• Pour batter into a greased cake pan of choice (I used a Bundt cake pan).
• Bake according to time on back of cake mix box for pan you have chosen. Bundt cake will tale about 43 minutes.