Peach Cobbler Cake Food

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 375ºF.
• Empty peaches into the bottom of a 13 x 9- inch pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter or margarine into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.

PEACH COBBLER CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread 1/2 of the yellow cake mix into a 9x13-inch baking dish.
• Cut peaches from the larger can into large chunks and layer on top of the cake mix. Sprinkle butter over peach layer. Cover butter layer with remaining cake mix. Pour the reserved juice from both cans over cake mix mixture. Set the peaches from smaller can aside for another use.
• Bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.

PEACH COBBLER

Steps:

• Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
• Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
• Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
• Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
• Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

PEACH COBBLER POUND CAKE

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.

PEACH CAKE

Steps:

• Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream and vanilla.
• With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Sprinkle the top with the remaining peaches and additional sugar, if desired.
• Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving. Cake can be covered and stored at room temperature for up to 3 days.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

PEACH COBBLER CAKE

Steps:

• Preheat oven to 350°F. Coat 3 (9-inch) round cake pans with baking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides as needed. With mixer running on medium speed, gradually add 2 cups of the granulated sugar, beating until light and fluffy, 3 to 5 minutes, stopping to scrape down sides of bowl as needed. Add egg yolks, 1 at a time, beating until just combined after each addition.
• Whisk together flour, baking powder, and salt in a medium bowl. With mixer running on low speed and beating until just combined after each addition, add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Beat in 2 teaspoons of the vanilla.
• Beat egg whites with an electric mixer on high speed until stiff peaks form, about 3 minutes. Working in batches, fold egg whites into batter until just combined. Spoon batter into prepared pans; spread in an even layer.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks, about 1 hour.
• Gently stir together peaches and remaining 1/2 cup granulated sugar in a large bowl. Let stand, gently stirring occasionally, 30 minutes. Reserve 1/2 cup drained peaches for garnish.
• Whisk together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a large bowl. Beat heavy cream with a stand mixer fitted with whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Gently fold into mascarpone mixture.
• Trim 1/8-inch off top of each cake layer. (This helps layers to soak up peach juices.) Place 1 cake layer, cut side up, on a serving plate, and top with one-third of remaining peach slices and juice in even layer. Carefully spread one-third of whipped cream mixture over peaches. Repeat layers twice. Top with reserved 1/2 cup peach slices. Serve immediately or cover and chill up to 24 hours.

PEACH COBBLER WITH CAKE MIX

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray the 9x13 inch baking dish with cooking spray, or lightly grease with butter.
• Pour the peaches and syrup into the bottom of the baking dish.
• Sprinkle the dry cake mix over the peaches, evenly coating from one end to the other and all the way to the sides.
• Press down firmly on the cake mix to allow it to begin to absorb the peach juices.
• Slice the butter and cover the top of the cake mix with an even layer.
• Sprinkle with cinnamon, if using.
• Bake for 45 minutes, until the juices are bubbling and the top is golden.

BLACK FOLKS SOUTHERN PEACH COBBLER RECIPE

Steps:

• Preheat the oven to 350°F.
• Place the butter in the baking dish and then place the dish in the oven to melt the butter while the oven is preheating.
• Remove the melted butter from the oven after a few minutes and set it aside.
• Peel and slice the peaches into quarters, and then halve the quartered peach slices. (If using canned peaches, use a colander to drain the peach juice before slicing them).
• In a medium-sized bowl, mix the ingredients for the peach filling: peaches, brown sugar, cinnamon, nutmeg, and ginger. (I mixed the peach cobbler filling in my Instant Pot inner pot with the lid off and the 'keep warm' setting on.)
• Add the cornstarch to the cold water and stir until smooth.
• Pour the cornstarch mixture into the peach mixture.
• Stir the peach mixture to combine the ingredients and then set aside.
• In a second medium-sized bowl, whisk the ingredients for the cobbler batter: Bisquick, milk, sugar, and vanilla.
• Pour the Bisquick mixture over the melted butter in the baking pan.
• Then, pour the peaches into the Bisquick mixture (the dough will rise around the peaches as it bakes).
• Bake at 350 degrees F for 50-60 minutes in the conventional oven. Bake at 350 degrees F for 35-45 minutes if using the Instant Pot Omni Plus oven. Watch the cobbler while baking, and bake until the cobbler dough is golden brown.
• To test if the cobbler is done, insert a toothpick into the center of the cobbler dough. If it comes out clean, then it is done.
• Serve Black folks Southern peach cobbler recipe warm, and enjoy!

PEACH ANGEL FOOD CAKE

Steps:

• Empty your can of peaches into a bowl. If they aren't already diced cut them up into bite size pieces.
• Add you dry angel food cake mix and stir until well combined.
• Preheat your oven to 350 degrees and dump your mixture into a 9x13" pan that has a non stick surface to it.
• Bake for 25-30 minutes or until it is lightly browned on top and middle feels like it is firming up when gently touched in the middle.
• Put on a cooling rack until cool.
• Slice and serve.

CAKE MIX PEACH COBBLER

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.