Peach Sunshine Tea Cake Food

PEACH SUNSHINE TEA CAKE

Steps:

• Preheat oven to 350 grease a 9 inch springform pan in small bowl, blend butter and sugar, then add vanilla and egg; beat well Add flour, baking powder, and salt to butter mixture; blend well.
• Spread dough over bottom and 1 inch up sides of pan.
• Over dough, arrange 5-6 peach slices in center to create a circular shape Place rest of slices around center circle to create the effect of sunrays.
• Sprinkle with sugar and cinnamon; Bake 35-45 minutes Cool 10 minutes then remove the sides of pan.

AUNT BURVIN'S SOUTHERN TEA CAKES

Steps:

• Beat white sugar, confectioners' sugar, and butter together in a stand mixer until smooth and creamy. Add eggs and vanilla extract; beat until fully incorporated. Pour oil into sugar-butter mixture; beat until smooth. Slowly add flour to sugar-butter mixture, 1 cup at a time, mixing well after each addition until dough is stiff. Refrigerate dough, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop dough by the spoonful onto baking sheets.
• Bake in the preheated oven until lightly browned, 5 to 10 minutes. Work in batches if needed.

SUNSHINE CAKE

Steps:

• Separate eggs. Sift the flour, baking powder, and salt together three times.
• In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
• Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

SUNSHINE ORANGE CAKE

Steps:

• Preheat oven to 350*.
• Spray a 6 cup decorative or plain tube pan with vegetable cooking spray.
• Dust with flour.
• Set aside.
• In a medium bowl, sift together the flour, baking powder and salt.
• In a small bowl, combine buttermilk, orange juice and grated orange peel.
• Mix well.
• In a large bowl, stir together 1 cup sugar, oil, and egg yolk until crumbs form.
• Stir in flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
• In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites until soft peaks form.
• Beat in remaining sugar, 2 tablespoons at a time, until stiff peaks form.
• Gently fold egg whites into batter.
• Pour into prepared pan.
• Bake until a toothpick inserted near center comes out clean, about 1 hour.
• Place on a wire rack and cool for 10 minutes.
• Turn cake out onto rack and cool completely.
• Sprinkle with confectioners sugar; garnish with orange peel strips.

PEACH CAKE

Steps:

• Melt the butter in a dark, 9-inch round cake pan in a solar oven.
• In a large bowl, whisk together flour, sugar, baking powder and cinnamon. Stir in buttermilk, stirring until smooth. Scrape into the pan over the butter (do not stir). Sprinkle peaches over top, cover with a tightly fitting dark lid and bake in solar oven until puffed and just bubbling around the edges, about 2 hours. Serve warm or at room temperature with ice cream or whipped cream.