Peach Coffee Cake Ii Food

PEACH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and prepare a springform pan with non-stick spray.
• In a small bowl, combine the flour, baking powder and cinnamon. Set aside
• In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla until smooth.
• Then add to the dry ingredients and mix well.
• Fold in the sliced peaches and pour the batter into your pan.
• In a small bowl, add the sugar and molasses, mix until crumbly. Chop the butter into chunks and pour into the bowl. Add your flour and using a fork, cut the butter until the mixture is chunky and crumbly.
• Add crumble topping to top of batter.
• Bake for 50-60 minutes, test with a toothpick and it's done when your toothpick is clean.
• Mix the powdered sugar, milk and cinnamon well to make the glaze.
• Pour glaze over the cake after it's cooled. Enjoy!

PEACH COFFEE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

PEACH CAKE II

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8 inch pan.
• Cream together the sugar and butter.
• Add the flour, milk, salt, and baking powder.
• Mix well and pour into prepared pan.
• Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top.
• Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
• Makes 1 - 8x8 inch cake
• Peach Cake 3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans.
• Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done. Makes 1 - 9x13 inch pan

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 COBBLER COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large 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 powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined., Pour half the batter into a greased 13x9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. , For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.

PEACH CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

PEACH COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees F and grease your bundt pan.
• Using a hand mixer, or if you have one of those fancy kitchens, a standing mixer, and beat your butter until it is light and creamy.
• Gradually mix in your sugar until you get a light and airy texture.
• Next add your eggs in, one at a time. Make sure each egg is thoroughly mixed in before adding the next egg.
• Go ahead and add in your vanilla and cinnamon.
• Whisk your flour, baking soda, baking powder, and salt in a large bowl.
• Next we're going to add in our flour mixture and our sour cream. Alternate these two ingredients; 1 cup flour, 1/2 cup sour cream, 1 cup flour and so on until you're out of flour and sour cream.
• Now it's time to layer your cake. Add 1/2 of your batter to the greased bundt pan. Then add your peach mixture, spreading it evenly throughout the pan. Top with the remaining batter and smooth.
• Bake on 350 degrees F for 50 minutes to an hour.
• Now this cake is already sweet enough, but who wouldn't want just a little icing on top --.
• Icing:.
• Mix together all of your ingredients: butter, powdered sugar, jam, and vanilla to make a thick rich icing.
• You can either just ice the top of the cake or heat it up in the microwave or on the stove and drizzle it over the top.