Peach Cobbler Cake Recipe By Tasty Food

EASY PEACH 'BOX' COBBLER RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a 9x18 inch (23x36 cm) glass baking dish, spread the peaches and syrup.
• Evenly sprinkle the cake mix over the peaches, and pat down.
• Lay the butter evenly over the cake mix.
• Bake for 45 minutes.
• Top with vanilla ice cream (optional).
• Enjoy!

PEACH COBBLER CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Separate cinnamon rolls and cut into 1 inch (2 cm) pieces. Place the cinnamon roll pieces into a medium bowl and set aside.
• Cut each peach into 8-12 wedges. Place in a medium bowl and add cornstarch and cinnamon and mix to coat each peach.
• In a baking dish place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top. Repeat and add the rest of the ingredients.
• Drizzle the icing packet from the cinnamon roll tube over the cobbler.
• Bake for 30 minutes.
• Serve warm with a scoop of vanilla ice cream and a mint leaf (optional).
• Enjoy!

PEACH COBBLER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
• Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
• In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
• Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
• On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
• Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
• Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
• In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
• In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
• Cut 3 large diagonal slits into the top of the crust to release steam.
• Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
• Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
• Enjoy!

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.

MAMMA T'S PEACH COBBLER BY FREDDIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a medium saucepan over low heat combine peaches, cornstarch, water, lemon zest, lemon juice, and ½ cup sugar in a medium saucepan. Raise the heat to medium and cook until thick and bubbly, stirring often.
• Add the flour, cinnamon, nutmeg, and baking powder to a sieve and sift into a large bowl.
• In a small bowl, combine sugar, milk, vanilla extract, almond extract, and 1 tablespoon of melted butter and stir to combine.
• Pour the wet ingredients into the dry and mix well.
• Grease a 12x8 inch (30x20 cm) (4.8 quart) baking dish with the remaining butter.
• Pour the batter into the bottom of the greased baking dish and smooth into an even layer with a spatula.
• Transfer the peaches gently by placing them on top of the batter. Do not stir.
• Bake for 50 minutes to 1 hour or until golden brown.
• Serve warm and enjoy!

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.

EASY PEACH COBBLER DUMP CAKE

Steps:

• Dump all ingredients, in layers, in order as given, into a 9 X 13 inch baking pan.
• Bake at 350 degrees for 45- 50 minutes, or until lightly browned and bubbly.
• If chopped nuts have a tendency to brown too soon, cover pan with foil after 40 minutes.

PEACH COBBLER COFFEE CAKE

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking power and soda, and salt; add to creamed mixture alternately with sour cream. Beat until just combined.
• Pour half of batter into a greased 13x9 inch pan. Combine pie filling and peaches: spread over batter. Drop remaining batter by tablespoonfuls over filling.
• Topping: Combine the brown sugar, oats, and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
• Bake at 350 degrees until toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients and drizzle over coffee cake.

PEACH DUMP CAKE FOR 2

Steps:

• Preheat oven to 425°F.
• Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
• Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
• Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
• Can be served immediately or is also good room temperature.