Peach Cake With Sour Peach Frosting Food

PEACHES AND CREAM LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
• In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
• In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
• In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
• Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
• In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.

EASY SUMMER PEACH CAKE RECIPE

Steps:

• Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
• In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
• In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
• Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
• Set mixer to low and beat in your flour mixture just until blended.
• Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.

SOUR PEACH FROSTED PEACH CAKE

Steps:

• 1. Heat oven to 350; if using dark pan heat to 325.Grease bottoms and sides of two 9 inch round cake pans;and lightly flour.
• 2. In large bowl beat cake mix,1 1/4 cups water,the oil,eggs and 1 box gelatin dry with electric mixer on low 30 seconds.Beat on medium 2 minutes.Divide batter between pans.
• 3. Bake 33 to 35 minutes.Cool 10 minutes.Run knife around side of pans to loosen cakes;remove from pans to wire rack.Cool completely about an hour.
• 4. In 2-cup microwavable bowl or measuring cup,stir 1 box dry gelatin into 1/4 cup water.Microwave uncovered on high 1 minute 30 seconds,stirring 2 to 3 times to dissolve gelatin until mixture boils.In large bowl beat gelatin mixture ,powdered sugar,butter,lemon juice and 2 teaspoons water on low speed until frosting is thick but speadable.Add additional 1 tsp. water if needed.
• 5. On serving plate place 1 cake down;spread with 1/2 cup frosting.Drop 2 drops red and 1 drop yellow food coloring on frosting;Swirl with spatular to create deep orange.Top with other cake.
• 6. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting.Add 2 drops red and yellow food coloring to reserved frosting.Swirl around cake.Sprinkle with sugar.Decorate with peach candies.

SWEET PEACH CAKE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
• Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
• For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

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.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

PEACH CAKE WITH CREAM CHEESE FROSTING

Steps:

• The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
• In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
• In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
• Add to the egg mixture and beat until just combined; the batter will be sticky.
• With a spatula or wooden spoon, fold in the peaches and nuts.
• Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
• Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
• The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
• Gradually add the powdered sugar and ginger; beat until smooth.
• Apply the frosting to the cooled cake.
• Cut into thick slices and serve.

PEACH CAKE

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.

PEACHES AND BUTTERCREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.
• In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
• For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla. Place one cake layer on cake plate, top side up. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.
• In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.
• Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.