CREAM CHEESE PEACH CAKE
Make and share this Cream Cheese Peach Cake recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
- Pour into a well greased "deep dish" pie plate.
- Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
- Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
- Spoon and spread over peaches to within 1 inch of batter.
- Mix sugar and cinnamon together and sprinkle over top of everything.
- Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).
PEACH CAKE WITH CREAM CHEESE FROSTING
Make and share this Peach Cake With Cream Cheese Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
- In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
- In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
- Add to the egg mixture and beat until just combined; the batter will be sticky.
- With a spatula or wooden spoon, fold in the peaches and nuts.
- Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
- Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
- The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar and ginger; beat until smooth.
- Apply the frosting to the cooled cake.
- Cut into thick slices and serve.
Nutrition Facts : Calories 620.6, Fat 31.2, SaturatedFat 8.1, Cholesterol 85, Sodium 316.5, Carbohydrate 82, Fiber 1.3, Sugar 61.6, Protein 5.5
PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
MOIST PEACH POUND CAKE
This is a delicious, moist, feel-good cake.
Provided by OODLES_OR
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 48.9 g, Cholesterol 82.7 mg, Fat 11.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 7 g, Sodium 164.9 mg, Sugar 34.9 g
PEACH POUNDCAKE
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h
Yield 1 (9-by-5-inch) cake
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
- Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
- In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
- Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
PEACH POUND CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 13
Steps:
- Preheat the oven to 325ºF. Lightly grease and flour a 9x5-inch pan. In a large mixing bowl, beat together the butter and sugars until light and fluffy. Add the eggs one at a time, beat well after each addition. Stir in the vanilla. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk. Gradually stir into the butter mixture. Gently fold in the peaches. Spread the batter into the bottom of the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes our clean. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely. Make the glaze: In a medium bowl, beat the cream cheese until fluffy. Gradually add the sugar, beating until smooth. Add the peach juice, beat until blended. Recipe Notes You can use fresh peaches if you like. Peel, remove the pits, and chop them up. Use the juice from a can of peaches for the frosting, if you choose to go this route. Alternatively you can use 1-2 teaspoons of vanilla extract to flavor the frosting.
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