PEACH ALMOND CAKE
Delicate almond cake with sweet peach slices nestled inside.
Provided by Beeta @ Mon Petit Four
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 9-inch cake pan (and, optionally, line the bottom of the pan with parchment paper, otherwise just grease very well).
- Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
- In another bowl, use a rubber spatula to cream the butter and sugar together until mixed well. Add the eggs, one at a time, and mix well until incorporated. Add the vanilla and grated lemon zest; stir to combine.
- Add the dry ingredients to the wet ingredients and stir with your spatula until they're all blended together. Add the sour cream and stir until it's fully incorporated.
- Pour the batter into the greased cake pan (it will be thick). Use your spatula to smooth out the top. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Sprinkle the top with the sliced or flaked almonds.
- Bake the cake for approximately 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Run a knife along the edges of the pan and flip out of the pan onto a wire cooling rack. Make sure to flip the cake right side up once it's on the rack so that the top of the cake with the peaches are facing up. Once the cake is barely warm, dust the top with powdered sugar.
Nutrition Facts : Calories 256 calories, ServingSize 10 Servings
PEACH-ALMOND COFFEE CAKE
Here's a peach-almond coffee cake that can be made ready in 40 minutes. This crunchy delight can be served at breakfast or as a snack!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
- Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
- Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
ALMOND-PEACH FOLD-OVER COFFEE CAKE
Enjoy this fold over coffee cake packed with peach slices and almonds - a delightful treat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In medium bowl, stir flour, salt, baking powder, 2 tablespoons sugar and the whipping cream just until blended. On lightly floured surface, knead dough 5 or 6 times until smooth. On ungreased large cookie sheet with rim, press dough into 10-inch round, about 1/4 inch thick.
- In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread cream cheese mixture over dough to within 3 inches of edge.
- Press drained peaches with paper towel to remove moisture. In large bowl, toss peaches, 3 tablespoons sugar and the cornstarch. Arrange peaches on cream cheese mixture. Sprinkle almonds over peaches. Fold 3-inch edge of dough over filling, pleating if necessary.
- Bake 30 to 35 minutes or until dough is golden brown. Cool 10 minutes. Serve warm or cooled.
Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 0 g
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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 COFFEE CAKE
Although it's not inherently a fall dessert, this homemade peach coffee cake is absolutely the best coffee cake ever! Plus, technically the colors are still very autumnal!
Provided by Shannon Acheson
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and prepare a springform pan with non-stick spray.
- In a small bowl, combine the flour, baking powder and cinnamon. Set aside
- In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla until smooth.
- Then add to the dry ingredients and mix well.
- Fold in the sliced peaches and pour the batter into your pan.
- In a small bowl, add the sugar and molasses, mix until crumbly. Chop the butter into chunks and pour into the bowl. Add your flour and using a fork, cut the butter until the mixture is chunky and crumbly.
- Add crumble topping to top of batter.
- Bake for 50-60 minutes, test with a toothpick and it's done when your toothpick is clean.
- Mix the powdered sugar, milk and cinnamon well to make the glaze.
- Pour glaze over the cake after it's cooled. Enjoy!
Nutrition Facts : Calories 595 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 179 grams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
FRESH PEACH COFFEE CAKE
Steps:
- Gather the ingredients.
- Peel and thinly slice the peaches and put them on paper towels to remove excess moisture. Set aside.
- Grease a 9-inch springform pan. Heat oven to 350 F.
- Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
- In a mixing bowl with an electric mixer, cream the 4 ounces of softened butter with the granulated sugar and 1/4 cup of brown sugar. Beat for about 3 to 4 minutes.
- Beat in the eggs until smooth.
- Beat in sour cream and vanilla and almond extracts.
- With a mixer, on low speed, beat in the flour mixture just until blended.
- Spread the batter in the prepared baking pan. Arrange the thinly sliced peaches evenly over the batter, overlapping where needed.
- In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth.
- Add the 5 tablespoons of melted butter and blend well with the fork.
- Sprinkle the crumb mixture evenly over the peach slices.
- Bake for 40 to 45 minutes, until the cake is firm and top is browned.
- Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.
Nutrition Facts : Calories 1193 kcal, Carbohydrate 64 g, Cholesterol 318 mg, Fiber 2 g, Protein 7 g, SaturatedFat 65 g, Sodium 980 mg, Sugar 35 g, Fat 104 g, ServingSize 1 coffee cake (8 servings), UnsaturatedFat 0 g
PEACH COFFEE CAKE
This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches.
Provided by David
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened.
- In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 42.9 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 138.1 mg, Sugar 29.1 g
PEACH & ALMOND MUFFINS
These delicious low fat treats are perfect for a summer treat and can be served warm or cold
Provided by Barney Desmazery
Categories Afternoon tea, Brunch, Snack, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
- Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.
Nutrition Facts : Calories 245 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
PEACH - RASPBERRY ALMOND CAKE
Impress your family and friends with this easy to make scrumptious cake! Serve with vanilla ice-cream.
Provided by Hanka
Categories Dessert
Time 1h15m
Yield 12 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/ 160C fan forced.
- Spray 18cmx28cm slice pan.
- Beat butter and sugar until light and fluffy.
- Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
- Stir in almond meal, flour, baking powder and custard.
- Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
- Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
- Serve with vanilla ice-cream.
Nutrition Facts : Calories 305.8, Fat 18.2, SaturatedFat 7.3, Cholesterol 73.2, Sodium 139.9, Carbohydrate 32, Fiber 3.2, Sugar 20.2, Protein 6.2
EASY COFFEE CAKE
This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it's delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays.
Provided by Taste of Home
Time 40m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts : Calories 289 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 319mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH-FILLED COFFEE CAKE
Make and share this Peach-Filled Coffee Cake recipe from Food.com.
Provided by Bliss
Categories Breads
Time 1h20m
Yield 1 coffeecake
Number Of Ingredients 8
Steps:
- I believe this came from Good Housekeeping centuries ago.
- 1 1/2 hrs.before, preheat oven to 350°F.
- Grease 13"x9" baking pan.
- In large bowl, mix flour and next 6 ingredients.
- With mixer at low speed, beat until well mixed, constantly scraping bowl with spatula.
- Increase speed to high; beat 4 minutes, occasionally scraping bowl.
- Spread batter evenly in baking pan.
- Arrange peaches in row on top of batter.
- Sprinkle entire top with topping.
- Bake 45-50 minutes until light golden and toothpick inserted in center comes out clean.
- Cut coffeecake into rectangles; serve warm.
- CAN SUBSTITUTE CANNED PEARS.
- TOPPING: In small saucepan over med. heat, melt 1/2 cup butter; remove from heat.
- Stir in: 1 cup all purpose flour, 1 tbs.grated lemon peel, 1/2 cup sugar. Form soft dough.
Nutrition Facts : Calories 3634.2, Fat 206, SaturatedFat 123.1, Cholesterol 1334, Sodium 2631, Carbohydrate 413.2, Fiber 12.9, Sugar 260.4, Protein 50.1
BOURBON-GLAZED PEACH COFFEE CAKE WITH ALMOND CRUMBS
A cinnamon-almond topping and bourbon glaze make this coffee cake with peach preserves so peachy keen.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
- When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
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