Peach Cake Pudding Food

PEACH CAKE PUDDING

Steps:

• Combine peaches with sugar, orange juice& nutmeg.
• Spoon into a 11x7 baking dish.
• Topping: Beat butter with sugar til fluffy.
• Beat in eggs one at a time.
• Stir in orange rind and vanilla.
• Stir 1/2 dry ingredients into batter, then stir in milk and then rest of flour.
• Spread on peaches and bake at 375 for about 50 minutes.

UPSIDE-DOWN PEACH SPONGE

Steps:

• First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
• To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
• Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

PEACH UPSIDE-DOWN PUDDING CAKE

Steps:

• Combine butter and brown sugar and pour into 13x9-inch pan.
• Arrange peaches on top.
• Combine remaining ingredients in large bowl.
• Beat at medium speed 4 minutes.
• Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
• Cool in pan 5 minutes.
• Invert onto platter, and cool completely.
• Garnish with whipped topping, if desired.

PEACH PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl.
• Using electric mixer, beat butter in large bowl until smooth.
• Gradually beat in sugar.
• Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
• Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
• Transfer batter to baking dish, spreading evenly.
• Arrange peach slices over batter, overlapping slightly as needed.
• Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
• Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
• Bake 45 minutes.
• Remove foil (some cake may stick).
• Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
• Cool 1 hour.
• Serve warm with whipped cream.

POUND CAKE PEACH PUDDING

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
• Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
• Refrigerate at least 1 hour before serving.

SELF-SAUCING PEACH PUDDING

Steps:

• In 2 litre (8 cup) baking dish, melt butter in 350 deg.
• oven.
• In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
• Pour over melted butter and whisk until well blended.
• For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
• Simmer for 2 to 3 minutes.
• Pour over batter.
• Do not stir.
• Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
• Serve warm.

PEACH AND PUDDING CAKE

Steps:

• 1. Combine cake mix, oil, pudding mix, eggs and water. Mix according to package directions.
• 2. Pour batter in greased 9 x 13 baking pan.
• 3. Make 2 slices out of each peach slice and layer peaches on top of batter. Retain peach juice for next step.
• 4. Mix together sugar, cream cheese and peach juice; spread evenly over peaches. Sprinkle with cinnamon and sugar mixture.
• 5. Bake at 350° for 50-60 minutes. Store in refrigerator.

BLUEBERRY-PEACH PUDDING CAKE

Steps:

• Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
• Heat oven to 350°.
• In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
• In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
• Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
• Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
• Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

FRESH PEACH PUDDING CAKE

Steps:

• Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
• Rub in the butter, until the mixture resembles fine breadcrumbs.
• Break the egg into a separate basin and beat it together with the milk.
• Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
• Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
• Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
• Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
• In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
• Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
• This is nicest served warm with some very cold pouring cream.

TENNESSEE PEACH PUDDING

Steps:

• Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

PEACH PUDDING CAKE

Steps:

• Cut pound cake into 1-inch cubes.
• In a medium bowl toss together pound cake cubes with drained sliced peaches.
• In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
• Pour over cake mixture, stir gently.
• Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
• Lightly butter 8 inch square baking pan.
• Preheat oven to 350°F.
• Spoon mixture into pan and sprinkle with remaining sugar.
• Bake 35-40 minutes or until just set.

PEACHES AND CREAM PUDDING

Steps:

• Arrange sliced peaches in the bottom of a serving bowl; sprinkle with cinnamon.
• Combine milk, egg yolks, sugar, and flour together in a saucepan; cook and stir over medium-low heat until pudding thickens and clings to the back of a spoon, about 20 minutes. Remove from heat and stir in vanilla. Pour pudding over prepared peaches. Refrigerate until chilled, about 2 hours.

PEACHES & CREAM MINI UPSIDE-DOWN CAKES

Steps:

• Heat oven to 350ºF.
• Line 16 muffin pan cups with foil liners. Mix sugar and half the butter until blended; spoon into prepared muffin cups. Top with peaches.
• Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.)
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Transfer cupcakes to wire racks; cool completely.
• Beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with large plain tip. Insert tip into centers of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve.
• Invert cupcakes onto plates just before serving; remove liners.