PEACH CRISP BUTTERMILK CAKE
Moist, buttermilk cake, filled with fresh peaches and topped with a pecan, brown sugar and rolled oats topping.
Provided by Jennifer
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- To make the crisp topping: Combine all the ingredients in a food processor and process until the mixture resembles coarse crumbs. Remove to a bowl and place in the fridge while you make the cake.
- Preheat the oven to 350F and grease a 10-inch springform pan. Place the springform pan on a baking sheet and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the flour mixture, alternately with the buttermilk and mix until combined. Add the vanilla and mix to combine.
- Spoon half of the batter into the prepared cake pan. Cut wedges from 3 of the peaches (about 1/2-inch thick at the outer side) and scatter in a single layer over the batter. Top with the remaining batter, then similarly cut wedges from the remaining 3 peaches and scatter on top. Sprinkle top with the crisp topping mixture. Using a fork, gently move the peach slices, pushing them up slightly, so they peek out of the top of the cake here and there.
- Bake in preheated oven for about 60 minutes, or until the top is dry and the edges are golden and pulling away from the side of the pan. Test the centre of the cake with a skewer to make sure it is set.
- Remove from oven and let cool in the pan on a cooling rack for 5-10 minutes, then remove the outer ring and allow to cool completely or enjoy slightly warm.
Nutrition Facts : Calories 440 kcal, Carbohydrate 56 g, Protein 6 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 83 mg, Sodium 126 mg, Fiber 2 g, Sugar 33 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
PEACH BUNDT CAKE
If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won't work, because the water content is too high.
Provided by Antonia Lofaso Bio and Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
- Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
- In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
- In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
- Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
- Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
- Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.
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 BUTTERMILK CAKE
My grandfather found this in the Tampa Tribune. It was described as both comfort and company fare. It is wonderful (made it 3 times in 2 weeks!)
Provided by MacaroniB
Categories Dessert
Time 35m
Yield 1 slice per plate, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
- In another bowl, beat butter and 2/3 cup of sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Beat in vanilla and egg.
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter cake pan, smoothing out the top. Scatter peach chunks evenly over batter; sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until the cake is golden and a tester/toothpick inserted into center comes out clean, about 20-25 minutes (20 minutes for 6"). Top will have delicate crunch from sugar topping. Cool in the pan for 10 minutes. Invert onto a rack, then back onto pretty plate before serving, if desired. Good slightly warm.
- Makes one 9 inch cake, or 2 6" cakes.
Nutrition Facts : Calories 197.5, Fat 6.7, SaturatedFat 4, Cholesterol 39.1, Sodium 200.3, Carbohydrate 31.6, Fiber 0.8, Sugar 19.4, Protein 3.2
PEACH-BOURBON UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
- Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
PEACH UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
- In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
- Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
- Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.
PEACH COBBLER POUND CAKE
This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F.
- For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
- For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
- Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
- Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
- Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
- For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
- For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
- Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.
FRESH PEACH CAKE
Make and share this Fresh Peach Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 293.8, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 232.2, Carbohydrate 51.8, Fiber 1.2, Sugar 34.6, Protein 3.8
More about "peach buttermilk cake food"
BUTTERMILK PEACH COFFEE CAKE - GOOD DINNER MOM
From gooddinnermom.com
5/5 (3)Total Time 1 hr 15 minsCuisine DessertCalories 416 per serving
- In a medium bowl, stir together the flour, sugar, cinnamon, salt, and almonds until well blended. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside. This will go in the middle of the coffeecake and on the top, so there's a lot!
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well blended; set aside.
PEACH CAKE RECIPE WITH BUTTERMILK - SHE LOVES BISCOTTI
From shelovesbiscotti.com
Estimated Reading Time 7 mins
- In a medium mixing bowl, sift or whisk together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Set aside.
BEST PEACH CAKE RECIPE - HOW TO MAKE SIMPLE …
From food52.com
PEACH BUTTERMILK CAKE - THE BAKER UPSTAIRS
From thebakerupstairs.com
BUTTERMILK PEACH SUMMER CAKE - THE BAKER UPSTAIRS
From thebakerupstairs.com
BUTTERMILK PEACH PIE WITH CANNED PEACHES - SOUTHERN …
From southernplate.com
PERFECT PEACH BUTTERMILK CAKE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Estimated Reading Time 4 mins
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round and set aside.
- Combine the brown sugar with the peaches. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
PEACH BUTTERMILK CAKE - SOUTHERN CAST IRON
From southerncastiron.com
19 BUNDT CAKE RECIPES WE CAN’T WAIT TO BAKE
From ca.news.yahoo.com
PEACH BUTTERMILK BUNDT CAKE - TASTY KITCHEN
From tastykitchen.com
PEACH BUTTERMILK BUNDT CAKE - ALIDA'S KITCHEN
From alidaskitchen.com
PEACH UPSIDE DOWN CAKE RECIPE (LIGHT AND FLUFFY) | KITCHN
From thekitchn.com
PEACH UPSIDE DOWN CAKE WITH BUTTERMILK RECIPE
From simplyrecipes.com
SUMMERTIME BROWN SUGAR WHITE PEACH BUTTERMILK CAKE
From pineappleandcoconut.com
PEACH BUTTERMILK UPSIDE DOWN CAKE - THE BAKER CHICK
From thebakerchick.com
PEACH BUTTERMILK CAKE — EDIBLE BOSTON
From edibleboston.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love