Peach Sheet Cake Food

FRESH PEACH CARDAMOM SHEET CAKE WITH SALTED CARAMEL CREAM CHEESE FROSTING

Steps:

• For the cardamom sheet cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (23 x 33 cm) baking pan and line the bottom and two sides with parchment paper.
• In a bowl, whisk together the flour, cardamom, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, cream the butter and sugar together until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl as needed. Add the vanilla extract and mix to incorporate. Add 1/3 of the flour mixture, and mix on low speed just to combine. Add the yogurt or sour cream and mix just to combine. Add another 1/3 of the flour mixture and mix just to combine. Add the heavy cream and mix just to combine. Add the remaining flour and mix just to combine. Use a spatula to scrape down the sides and bottom of the bowl and make sure all the ingredients are well incorporated.
• Transfer the batter to the prepared baking pan and use a spatula to spread it all the way to the sides of the pan and even out the top. Bake the cake for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Transfer the pan to a wire rack and let cool for 15 minutes. While the cake cools, heat the peach or apricot jam for a few seconds in the microwave or in a small saucepan over low heat to loosen it. If there are chunks of fruit in the jam, blend it using a hand blender or a mini food processor to make it smooth. Using a toothpick or a skewer, pierce the top of the cake all over. Pour the warm jam over the top of the cake and use a spatula to spread it in a thin layer over the whole surface of the cake. Let the cake cool completely, at least 1 hour.
• You can prepare the cardamom sheet cake one day in advance. When the cake is completely cool, cover the pan with plastic wrap and keep at room temperature or store in the refrigerator until ready to frost and dress.
• For the salted caramel cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, beat the cream cheese and butter together until smooth. Mix in the salted caramel spread and salt. Sift 1 cup (250 ml) of powdered sugar into the bowl, then mix on low speed to combine. Sift another 1 cup (250 ml) of powdered sugar into the bowl, then mix on low speed to combine. Taste the frosting: it should be sweet, but not too sweet, with a clear salty note. Add more powdered sugar or salt, if you think the frosting needs it. Once you get the taste right, beat on medium-high speed for 2 minutes to make the frosting super smooth and fluffy.
• The frosting might be slightly loose at this point, but you want it to hold its shape on the cake. Refrigerate the frosting for 15 to 30 minutes to stiffen it some before spreading over the cake. Alternatively, you can prepare the frosting in advance, refrigerate it, and return it to room temperature 30 minutes before you want to assemble the cake. Give the frosting a good stir before spreading over the cake.
• For the honey candied pistachios: Line a large plate or a baking sheet with parchment paper. Place a small nonstick skillet over medium heat. Add the pistachios and toast the nuts for 3 to 4 minutes, shaking the skillet regularly. Drizzle the honey over and stir to coat the pistachios. Cook, stirring continuously using a spatula, for 2 minutes more. (Keep a close eye on the nuts to make sure they don't burn. Lower the heat if necessary.) Transfer the nuts to the prepared plate or baking sheet, then use 2 forks to separate the nuts. Sprinkle with salt, then let cool completely.
• To assemble the cake: Halve the peaches, pit, then each half into 4 slices.
• Slide a sharp knife all around the cardamom sheet cake, then lift the cake out of the pan. Transfer to a large serving plate or a cutting board. Scoop the frosting onto the top of the cake, then use an offset spatula to spread it all the way to the edges of the cake. Arrange the peach slices over the frosting, overlapping them slightly. Sprinkle with honey candied pistachios.
• SERVING: To portion the cake, use a very sharp knife to slice right through the peaches. If the peaches you used are ripe, the job should be easy.
• STORAGE: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Return to room temperature before eating.
• Recipe Credit: Marie Asselin, FoodNouveau.com. Cake recipe adapted from Sarah Kieffer, The Vanilla Bean Blog.

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.

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.

SWEET PEACH CAKE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
• Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
• For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

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 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 SHEET CAKE RECIPE - (4.5/5)

Steps:

• Stir all the ingredients with a wooden spoon. Pour into greased and floured 10x15" pan, or spray with Baker's Joy cooking spray. Bake 40-45 minutes at 350° or until toothpick inserted in center comes out clean. Frosting: Cook sugar, butter and evaporated milk over low-medium heat for 10 minutes. Remove from heat. Add coconut and nuts. Stir to combine. Pour over cake while hot

APPLE OR PEACH STREUSEL COOKIE SHEET CAKE

Steps:

• Wash, peel, core and slice apples (or peaches) into 16 thick slices.
• Preheat oven to 375 degrees.
• Spray some cooking oil in a 12 x 17 inch cookie sheet.
• Cream sugar and butter; add eggs mixing well. Combine dry ingredients with creamy mixture mixing together and spread batter on cookie sheet.
• Place sliced fruit close together forming 4 rows.
• Combine streusel ingredients until crumbly and place on top of fresh fruit.
• Bake 30 to 40 minutes until streusel is lighty brown and the cake is well cooked in the center.
• NOTE: you can make this cake with berries or any other fruit you like, in substitution of apples and peaches, and also add only 1/2 cup sugar instead of 1 cup if you don't like it more sweet with the two sugars.

BIG GRANDMA'S OPEN FACE PEACH CAKE

Steps:

• Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
• Add flour and work in with above mixture.
• Wrap in wax paper and refrigerate overnight.
• Next day, remove dough from refrigerator to room temperature.
• Peel and slice fruit and place in lemon juice.
• Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
• Sprinkle rolled out dough with the sugar and cinnamon mixture.
• Sprinkle flour over fruit and line up fruit in rows on dough.
• Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
• Remove from oven and brush with jam melted in water.

FRESH PEACH CAKE

Steps:

• Cream butter and sugar and add egg.
• Add flour, soda, salt and milk and beat until smooth.
• Gently fold in peaches.
• Pour into greased and floured 13x9 pan.
• Mix cinnamon and sugar and sprinkle over top.
• Bake at 350 degrees for 30 to 35 minutes.