PEACH LAYER CAKE RECIPE
All of your favorite peach cobbler flavors wrapped up into a delicious layer cake.
Provided by Jackie
Categories Dessert
Number Of Ingredients 25
Steps:
- To make the cake, preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans.
- In a medium-sized bowl, whisk together flour, baking powder and soda, and salt. Set aside.
- In the bowl of your mixer, cream butter, oil, and brown sugar together until light and fluffy, about 4 minutes.
- Add the egg whites and beat until fully incorporated.
- Add the whole eggs and vanilla and beat mixture on medium-high speed for 4-5 minutes, or until light and airy.
- Beat in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour, until just smooth and just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean, about 27-29 minutes.
- Let cakes cool in the pan for 10 minutes then remove from pan and let cool completely on a wire cooling rack.
- To make the filling, melt butter in a medium sized pot. Add peaches and brown sugar and cook on medium heat, stirring regularly, until peaches begin to break down, about 5 minutes.
- In a small bowl, whisk together corn starch and water. Pour into peaches and stir to combine. Cook peach filling for an additional 3-4 minutes or until mixture begins to thicken. Remove from heat and transfer to a bowl to cool completely before using.
- To make the frosting, cream together butter and jam until smooth. Add powdered sugar, salt, cream, and vanilla and beat on low until combined.
- Once combined, increase mixer speed to high and beat the frosting for an additional 3-4 minutes, or until light and airy.
- To assemble the cake, level cakes by cutting off domed tops, if necessary. If wanting a tall cake, slice layers in half.
- Place the first cake layer on a cake plate or cake board. Using an offset icing spatula, spread about 1/2 cup of the peach frosting over the cake layer.
- Pipe a rim of the frosting around the edge of the cake.
- Evenly spread about 1/4 cup to 1/2 cup of the peach filling inside the frosting barrier.
- Repeat with remaining layers.
- After you place the final layer, frosting the outsides of the cake. Refrigerate the cake for at least 20 minutes to allow frosting to set.
- Right before serving, garnish with fresh peaches and granola for an added crunch.
PEACHES AND CREAM LAYER CAKE
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 41 g, TransFat 0 g
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
PEACH CAKE
Several years ago, while searching for a good-tasting yet easy-to-make recipe for peach cake, I ended up combining several into this concoction, then made it for a friend's birthday!
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees ahrenheit.
- In a large bowl, beat eggs; add sugar and oil, mixing well.
- In another bowl, whisk together flour, salt and baking powder.
- Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
- Add vanilla extract and mix well.
- In a separate bowl, toss sliced peaches with sugar and cinnamon.
- Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
- Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
- Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
- Put in oven and bake 1 hour.
- Cool cake 10 minutes before turning out onto a wire rack.
- Cool completely.
- For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well.
- Spread peach topping over the cooled cake.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 748.9, Fat 32.8, SaturatedFat 11, Cholesterol 74.4, Sodium 508.6, Carbohydrate 109.6, Fiber 3, Sugar 78.4, Protein 7.5
COCONUT-PEACH LAYER CAKE
This cake is amazing, but a lot of work. It is really worth the time. (cook time includes minimum refrigeration time and the time needed to toast the coconut!)
Provided by spatchcock
Categories Dessert
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For cake: Preheat oven to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
- Whisk flour, baking powder, and salt in medium bowl to blend.
- Whisk buttermilk and sour cream in small bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- (this is important for a really light cake!) Gradually beat in sugar.
- Beat in cream of coconut, egg yolks, and vanilla.
- Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
- Beat egg whites in another large bowl until stiff but not dry.
- Fold into batter.
- Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 45 minutes.
- Cool cakes in pans on rack 10 minutes.
- Turn cakes out onto rack; cool completely.
- Maintain oven temperature.
- Spread flaked coconut on large baking sheet.
- Bake until lightly toasted, stirring once, about 14 minutes.
- Cool.
- Be sure it's toasted well enough to be pretty dry!
- For filling: Stir preserves in small saucepan over medium-low heat until melted.
- Cool slightly.
- Toss peaches, sugar, and lemon juice in large bowl.
- Add preserves and toss to combine.
- For frosting: Beat first 3 ingredients in large bowl until peaks form.
- Drain peach filling of excess juices.
- Cut cakes horizontally in half.
- Place 1 cake layer, cut side up, on platter.
- Top with 1/3 of peach filling.
- Spread 1 cup frosting over filling.
- Repeat layering 2 more times, then top with final cake layer, cut side down.
- Spread top and sides of cake with remaining frosting.
- Cover cake completely with toasted coconut.
- Refrigerate*at least* 30 minutes and up to 1 day.
- This is important, or your slices won't turn out right!
- Fan peach slices atop center of cake before serving.
Nutrition Facts : Calories 896.8, Fat 55.1, SaturatedFat 37.4, Cholesterol 195.4, Sodium 276.8, Carbohydrate 95.9, Fiber 4.6, Sugar 66.2, Protein 9.8
UPSIDE-DOWN PEACHES & CREAM CAKE
Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
- Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
- Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.
Nutrition Facts : Calories 658 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.94 milligram of sodium
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VANILLA PEACH LAYER CAKE - PEACHES & CREAM CAKE
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- Preheat oven to 325 degrees. Prepare 3, 8-inch round cake pans by spraying liberally with non-stick cooking spray.
- Set half of the peaches in a bowl. Sprinkle with brown sugar, cinnamon, nutmeg and a pinch of salt. Stir to coat completely and let sit on the counter for about 20 minutes.
- Place the first cake layer on your serving platter and frost just the top with the peach frosting (about ½" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced sliced fresh peaches for garnish, if desired.
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