Peach Cobbler Pound Cake Food

PEACH COBBLER UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
• Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
• Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
• Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
• Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

PEACH COBBLER POUND CAKE

Steps:

• Gather the ingredients. Preheat oven to 325 F. Reserve 5 to 6 peach slices and set aside.
• Combine remaining peaches and brown sugar in a medium saucepan over medium-low heat. Cook for 15 minutes or until peaches have softened and broken down. Set aside and cool. Once cooled, process peaches into a paste with a blender or immersion blender . The paste (about 1 cup yield) should be smooth with bits of peach chunks.
• Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed for 5 minutes until light and fluffy. Add eggs one at a time and, mixing 1 minute after each egg. Scrape down the sides of the bowl.
• Add peach puree, vanilla extract, cinnamon, nutmeg, and salt to the bowl.
• Combine the flour and baking powder into a small bowl and gradually add to butter mixture to form a batter.
• Line a 9 x 5-inch loaf pan with parchment paper or spray a bundt pan with nonstick cooking spray.
• Pour batter into the prepared pan, and finish the batter with reserved peaches lined over the top. Sprinkle a hint of brown sugar over the peach slices and bake for 60 minutes.
• Check for doneness by inserting a toothpick in the center to out clean. Let completely cool, then slice and serve. 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.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
• Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.

PEACH COBBLER ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and set aside.
• To Make the Pound Cake:.
• Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk or sift together the flour baking soda and salt. Add to the butter mixture and stir until just combined. Stir in the sour cream. Divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove from the oven and let cool completely.
• To Make the Peach Jam Layer:.
• In a large bowl, stir together the preserves, peaches, and bourbon if using. Cover with plastic wrap and store in the fridge until ready to use.
• To Make the Cobbler Biscuit Pieces:.
• In a large bowl, combine the flour, baking soda, and salt. Add in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs. Gently stir in the buttermilk with a wooden spoon until the mixture comes together. Using a small ice cream scoop, scoop out the batter onto two baking sheets lined with parchment paper. Brush with melted butter on top and sprinkle with granulated sugar. Bake until golden brown, about 12 to 15 minutes. Remove from the oven and let cool completely.
• To Assemble the Peach Ice Cream Layers:.
• Allow the vanilla ice cream to soften a bit. Then transfer to a large bowl. Fold in the peaches and preserves gently, until streaked throughout the vanilla ice cream. Pour into a 9-inch round cake pan that has been lined with plastic wrap. Press the peach ice cream down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours. Pour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap. Press down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours.
• To Make the Caramel:.
• Place the sugar and water in a medium saucepan, set over medium-high heat. Gently swirl the pan constantly, without actually stirring the mixture, and cook until it becomes a dark amber color. Remove the saucepan from the heat and slowly whisk in the heavy cream. It'll bubble up and get thick, but keep stirring until smooth. Whisk in the bourbon vanilla bean seeds and salt. Pour into a jar and allow to cool down to room temperature. Once cool, store in the fridge until ready to use.
• To Assemble the Cake:.
• Line the sides of a 9-inch springform pan with parchment paper, to create high sides. Trim the top of the cooled pound cake layers to even them out. Place one layer of pound cake, upside down, into the spring-form pan. Pour half of the peach jam over the cake layer and spread out evenly. Freeze until firm, about 1 hour. Crumble a few of the biscuits and sprinkle them evenly over the jam layer. Carefully remove the peach ice cream from the cake pan and remove the plastic wrap. Place into the spring form pan on top of the cobbler layer. Then place the second pound cake layer inches Pour the remaining peach jam over the cake and spread out evenly. Chill in the fridge until firm, about 1 hour. Top with more crumbled cobbler biscuits and then finally the peach sorbet layer. Freeze once more until firm, about 3 hours.
• To Make the Butter Cream:.
• Beat the butter until light and fluffy about 5 minutes. Add in the powdered sugar, a cup at a time, beating well after each addition. Add in the milk, vanilla extract and salt. Beat on high until creamy and smooth. Divide the buttercream into 3 separate bowls. Dye one a dark orange. One a lighter orange and then leave one white. Transfer each to disposable piping bags.
• Remove the cake from the freezer and then carefully remove it from the springform pan, discarding the parchment paper from the sides. Starting from the bottom of the cake, pipe out two rows of dark orange buttercream all around the cake. Then pipe out two rows of the lighter orange buttercream around the cake, and then pipe out 2 rows of white buttercream around the sides and top of the cake. Pipe out light orange buttercream on the top center of the cake.
• Using an offset spatula or a bench scraper, smooth out the buttercream on the sides and bottom. Coat the bottom of the cake with crumbled cobbler biscuits. Return to the freezer while you prepare the topping.
• To Grill the Peaches:.
• Place a stovetop grill pan over medium-high heat, once hot, grease with canola oil and place the peach halves on top, cut side down. Cook for about 1 to 2 minutes or until grill marks form. Transfer to a cutting board and let cool down completely. Slice them in half, leaving two intact.
• To Decorate the Top of the Cake:.
• Drizzle the edges of the cake with the caramel sauce so that it drips down the sides. Then arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces. Cut and serve immediately or place in freezer until ready to serve.

PEACH BRANDY POUND CAKE

Steps:

• For Cake: Preheat oven to 325 degrees.
• Cream butter and sugar together,add eggs 1 at a time.
• Mix flour and salt and add alternately with sour cream.
• Stir in flavorings and brandy.
• Pour into a greased and floured Bundt pan.
• Bake 1 to 1-1/2 hours or until tests done.
• Cool cake in pan for 15 minutes, then remove to cool completely.
• Drizzle Glaze atop cake, if desired.
• For Glaze: Mix powdered sugar and brandy together and drizzle over cake.