Peach Tea Cake Cookies Food

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.

SOUTHERN TEA CAKES

Steps:

• In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
• In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes).
• Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
• Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
• After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
• Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
• Line your cookie sheet with parchment paper.
• Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
• Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
• Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
• Cool for 5-10 minutes and serve.

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.