SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE
A layer of peach preserves perks up this crumb-topped coffee cake with a lemony glaze.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
PEACH PRESERVES
I don't recall where I got this or who JoNell is but it makes wonderful preseres (Lots of peach meat) Get the best peaches you can find at the peak of ripeness. IGet the best peaches you can find at the peak of ripeness. I prefer waiting for the free-stones
Provided by Joey Urey @paljoey
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- Combine peaches, lemon juice and pectin in a large pot or Dutch oven. Bring to a rolling boil, stirring gently. Add sugar and return to rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any foam. Add almond extract at this point, if desired, and mix.
- Pour into hot jars, leaving ¼" head space.
- Adjust caps, and process 10 minutes in boiling water bath. OR I USE THE 5 MINUTE INVERSION METHOD
PEACH PRESERVES
Make and share this Peach Preserves recipe from Food.com.
Provided by Tuck Burnette
Categories Fruit
Time P1DT2h
Yield 1 quantity
Number Of Ingredients 4
Steps:
- Use equal weight of fruit and sugar, before it's been peeled.
- Wash, peel and stone peaches. Cut into thin slices.
- Put into a casserole or Dutch oven with the sugar and a little salt, add lemon juice if desired, or do it while it cooks, or not at all.
- Sit all night with a cover.
- Bring to a gentle simmer and cook for an hour or more until the fruit is clear and the juice is syrupy.
- Pack into sterilized jars and process 7 minutes.
Nutrition Facts : Sodium 155
PEACH PRESERVES
I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".
Provided by Luby Luby Luby
Categories Low Protein
Time 3h
Yield 7 half-pint jars
Number Of Ingredients 7
Steps:
- In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
- Cover and let stand for 1 hour.
- When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
- Leave jars in hot water covered until ready to use.
- Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
- Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
- Bring to a simmer and simmer for 5 minutes, stirring frequently.
- Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
- Boil for 1 minute then remove from heat and skim off excess foam.
- Add almond extract and let mixture cool for 5 minutes, stirring frequently.
- Ladle into sterilized jars leaving 1/4" headspace.
- Wipe rims clean and place seals on jars.
- Screw on bands just to finger tight.
- Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
- Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
- Turn off fire, remove lid and let sit for 5 minutes.
- Remove and let sit undisturbed until sealed and cooled.
- Check to make sure lids have sealed and store in cool dry area.
Nutrition Facts : Calories 495.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 6.1, Carbohydrate 126, Fiber 2.1, Sugar 123.6, Protein 1.1
COUNTRY PEACH PRESERVES
Steps:
- Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon and drain the pot. Remove peaches immediately to a large bowl of cold water.
- Peel the skin, cut the peaches into quarters and remove pits.
- Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. If peaches are very sweet, you may only need 3 1/2 cups of sugar total. Add more sugar to taste while its cooking.
- Let peaches sit at room temp with the sugar for about 30 min -1 hour, or until sugar is dissolved.
- Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
- As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. Preserves have plenty of sugar so they won't spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish. (Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)
- The last time you bring it to a boil you will want to transfer it to sterilized jars while it's boiling hot.
- Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
- Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.
PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
PEACH PRESERVE CAKE
Make and share this Peach Preserve Cake recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Cream sugar and shortening together.
- Add eggs, one at a time to sugar and shortening mixture.
- Add preserves and mix well.
- Dissolve soda in butter and milk then add this alternately with spices.
- Fold in pecans.
- Bake in a bundt pan at 350° for 45 minutes or until done. Frost with favorite frosting or sprinkle with powdered sugar.
Nutrition Facts : Calories 6625.9, Fat 309.4, SaturatedFat 66.2, Cholesterol 855.8, Sodium 1995, Carbohydrate 900.4, Fiber 24.7, Sugar 535.4, Protein 83.3
LORD GREY'S PEACH PRESERVES
Provided by Kevin West
Categories Condiment/Spread Tea Fruit Mother's Day Peach Summer Anniversary Shower Edible Gift Potluck Boil Bon Appétit
Yield Makes 2 pints
Number Of Ingredients 4
Steps:
- Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3" slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.
- Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don't run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
OLD-FASHIONED PEACH PRESERVES
Make and share this Old-Fashioned Peach Preserves recipe from Food.com.
Provided by Chef Aint Bs
Categories Very Low Carbs
Time P1DT45m
Yield 7 serving(s)
Number Of Ingredients 2
Steps:
- Slice, peel, ripe hard peaches (about 10 large).
- Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
- Sterilize canning jars.
- Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
- As mixture thickens, stir frequently to prevent sticking.
- Skim (if necessary).
- Pour hot preserves into jars, leaving 1/4-inch head space.
- Wipe jar rims and adjust lids.
- Process 5 minutes in a boiling water bath.
- Makes about 7 half-pints jars.
Nutrition Facts : Calories 739.2, Fat 0.5, Carbohydrate 189.9, Fiber 2.9, Sugar 187.6, Protein 1.8
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- Place peach slices in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your jam).
- Combine mixture with lemon juice, water, and pectin in a large medium saucepan. Bring mixture to a hard rolling boil.
- Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches desired consistency.
- Remove pan from heat. Skim foam if desired. Jam should continue to thicken for up to 48 hours.
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