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 CAKE
This recipe came from "101 Things to do with a Cake Mix" by Stephanie Ashcraft. I got this book from my gran and am sharing a few of the recipes here!
Provided by Theresa P
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- With a fork,mix together the cake mix, pie filling, and eggs.
- Gently add sour cream.
- Spread into a greased 9x13-inch pan (preferably glass).
- Bake for 30-35 minutes.
- Remove from oven and let cool completely.
- Mix together softened cream cheese, crushed pineapple with juice and instant pudding.
- Gently fold cream cheese mixture into the whipped topping.
- Spread on cooled cake.
- Must be refrigerated.
Nutrition Facts : Calories 398.7, Fat 19.4, SaturatedFat 9.3, Cholesterol 94, Sodium 510.8, Carbohydrate 51.2, Fiber 0.8, Sugar 33.8, Protein 6
PEACH CAKE
I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.
Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h15m
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.
CAKE MIX PEACH COBBLER
Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
- Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
- Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
EASY CAKE MIX PEACH UPSIDE-DOWN CAKE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
- Sprinkle brown sugar evenly in the pan(s).
- Drain the peaches, reserving the syrup.
- Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
- Add enough water to the reserved peach syrup to make 1 1/3 cups of liquid. Add this liquid to a medium bowl, along with the eggs and the cake mix.
- Beat as directed on the cake mix package. Pour the batter over the fruit.
- Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!
Nutrition Facts : Calories 495 kcal, Carbohydrate 88 g, Cholesterol 77 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 507 mg, Sugar 61 g, Fat 15 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PEACH SCHNAPPS CAKE
Make and share this Peach Schnapps Cake recipe from Food.com.
Provided by firestick911
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Perheat oven to 350.Grease bunt cake pan .
- Place nuts in bottom of pan.
- Put all ingredients in mixing bowl.Mix on medium speed until smooth. Pour batter in pan. Bake 45 minutes to 1 hour .( depends on your oven).
- Prick holes in top of cake .
- Glaze.
- In small pan melt butter ,add sugar and water. Bring to a boil , boil 5 minutes stirring constantly.Allow to cool , stir in peach schapps . Pour over cake and allow to set overnight . Invert onto a platter.
Nutrition Facts : Calories 577.7, Fat 31.6, SaturatedFat 9.3, Cholesterol 110, Sodium 597.2, Carbohydrate 69.6, Fiber 1.2, Sugar 50.5, Protein 6
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
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
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
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
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