Peach Cake Recipe 13x9 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.

BALTIMORE PEACH CAKE

Steps:

• Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
• Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
• Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
• Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
• Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
• Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

OLD-FASHIONED PEACH CAKE

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients in a large mixer bowl.
• Blend at low speed til moistened.
• Beat 2 minutes and medium.
• Spread into a greased and floured 13x9 pan.
• Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly.
• Sprinkle over the batter.
• Bake at 350 for 40-50 minutes until center springs back when touched.
• Serve slightly warm, with whipped cream.

PEACH CAKE

Steps:

• combine cake mix, pudding, eggs, water and oil.
• pour into a lightly greased 13x9" baking pan --
• pour peaches over cake mix,.set aside.
• combine sugar, cream cheese and 5 tbls of reserved peach juice -- beat till smooth --
• pour over peaches and bake at 350* for 50 minutes.

FRESH PEACH CAKE

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.

PEACH CAKE

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.

5 LAYER PEACH COBBLER COFFEE CAKE!

Steps:

• Preheat oven to 350°; grease a 13x9-inch baking pan.
• Stir together all filling ingredients in medium bowl and set aside for now.
• Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside.
• Combine the sugar and 1 cup butter in a large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy (2-3 minutes).
• Add eggs, the sour cream and vanilla extract.
• Continue beating, scraping bowl often, until well mixed (1 or 2 minutes).
• Add all the remaining coffee cake ingredients.
• Continue beating and scraping the bowl often, until smooth (1-2 minutes).
• Spread half the batter into pan.
• Spread peach filling over batter.
• Drop spoonfuls of remaining batter over filling (do not spread).
• Sprinkle with topping.
• Bake 60-70 minutes or until toothpick in center comes out clean.
• Cool 15 minutes.
• Stir together powdered sugar and enough milk in small bowl for glazing consistency.
• Drizzle over the cooled coffee cake.

PEACH CAKE

Steps:

• 1. Preheat oven to 350 degrees. With electric mixer, blend first five ingredients.
• 2. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan.
• 3. Combine 3/4 cup sugar with 2 teaspoons of cinnamon and sprinkle half of cinnamon/sugar mixture lightly over dough base.
• 4. Arrange peach slices by rows on top of base.
• 5. Sprinkle with remainder of cinnanmon/sugar mixture and drizzle melted butter over all.
• 6. Bake for 25-30 minutes.

PEACH CAKE

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.

PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F
• Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
• Mix cake as directed, using juice from peaches in place of water.
• Arrange peaches on top of sugar mixture, and spread batter over fruit.
• Bake for 45 to 50 minutes, until cake tests done with a toothpick.
• Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
• Serve warm or room temp with whipped topping or ice cream.

PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350.
• Melt butter in a 13x9 pan.
• Sprinkle with brown sugar, evenly.
• Drain peaches and reserve syrup.
• Arrange slices in the sugar.
• If desired arrange cherries round side down in the sugar.
• Add enough water to syrup to make 1 1/3 cup liquid.
• Add this and the eggs to the cake mix and mix as directed.
• Bake at 350 for 45-50 minutes until toothpick comes clean.
• Let stand 5 minutes.
• Turn upside-down on a large platter or cookie sheet with sides.
• Remove pan and serve warm topped with whipped cream.