Peach Custard Cake Food

PEACH-CUSTARD KUCHEN

Steps:

• Heat oven to 400 degrees F.
• Stir together flour, 2 tablespoons sugar, the salt and baking powder.
• Work in butter until mixture is crumbly.
• Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches.
• Arrange peaches in pan.
• Mix 1/3 cup sugar and the cinnamon.
• Sprinkle over peaches (it may seem like a lot, but it's not).
• Bake 15 minutes.
• Blend egg yolks and whipping cream.
• Pour over peaches.
• Bake 25 to 30 minutes or until custard is set and edges are light brown.
• Serve warm with vanilla ice cream.
• Refrigerate any remaining dessert.

PEACH SPONGE - CUSTARD CAKE

Steps:

• Drain peaches thoroughly and arrange evenly in a 13x9" baking pan. Spread cottage cheese evenly over peaches and set dish aside.
• In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
• In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
• In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
• Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.
• Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
• Bake at 325° for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
• Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).

PEACH CUSTARD CAKE

Steps:

• Preheat oven to 375 deg F.
• Mix flour, salt and butter until crumbly and press into the bottom and partway up the sides of a 9 x 13 pan.
• Drain peaches reserving juice and arrange over crust evenly.
• Combine sugar and cinnamon and sprinkle over peaches then bake for 20 minutes
• Combine the reserved juice with the evaporated milk and eggs and pour over the peaches then bake for another 30 mins until custard is set.

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 CUSTARD PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
• In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
• In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
• Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

PEACH KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

MOIST PEACH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
• Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PEACH CAKE DESSERT

Steps:

• In a large bowl, combine the sugar, flour and cinnamon. Add peaches; toss to coat. Transfer to a greased 8-in. square baking pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with milk. , Drop by spoonfuls onto peaches; spread evenly. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

PEACH KUCHEN

Steps:

• In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

5 LAYER PEACH COBBLER COFFEE CAKE!

Steps:

• Preheat oven to 350°; grease a 13x9-inch baking pan.
• Stir together all filling ingredients in medium bowl and set aside for now.
• Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside.
• Combine the sugar and 1 cup butter in a large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy (2-3 minutes).
• Add eggs, the sour cream and vanilla extract.
• Continue beating, scraping bowl often, until well mixed (1 or 2 minutes).
• Add all the remaining coffee cake ingredients.
• Continue beating and scraping the bowl often, until smooth (1-2 minutes).
• Spread half the batter into pan.
• Spread peach filling over batter.
• Drop spoonfuls of remaining batter over filling (do not spread).
• Sprinkle with topping.
• Bake 60-70 minutes or until toothpick in center comes out clean.
• Cool 15 minutes.
• Stir together powdered sugar and enough milk in small bowl for glazing consistency.
• Drizzle over the cooled coffee cake.

SOUR CREAM PEACH KUCHEN

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.

PEACH CUSTARD PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
• Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.

PEACH ANGEL FOOD CAKE

Steps:

• Place cake on individual plates. Top with peaches and whipped cream; sprinkle with nutmeg if desired.

PEACH CAKE

Steps:

• In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.