PEACHES AND CREAM CAKE
I don't remember where I got this recipe but it has been a family favorite ever since I made it 8 years ago! My father-in-law requests it all of the time. It is easy to make and tastes wonderful. Everytime I take it somewhere, someone asks for the recipe. I use a butter flavored yellow cake mix.
Provided by Angie in St. Charles
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches, reserving 1-3 T juice for the topping and set aside.
- Combine cake mix, melted butter, and egg in medium bowl.
- A soft dough will form.
- This can be done by hand or with an electric mixer.
- Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
- Cover dough with drained peaches.
- To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
- Spread over peaches.
- Sprinkle with cinnamon.
- Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
PEACHES 'N CREAM POUND CAKE
Fresh peaches and sour cream make this a wonderfully moist pound cake. Top with sweetened whipped cream and a dash of cinnamon for a real treat!
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and flour a 10" tube pan.
- In large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add vanilla.
- In a small bowl, combine dry ingredients and add to the creamed mixture.
- Fold in sour cream and chopped peaches.
- Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.
Nutrition Facts : Calories 509.1, Fat 20, SaturatedFat 11.7, Cholesterol 138.7, Sodium 302.5, Carbohydrate 76.8, Fiber 1.2, Sugar 52.7, Protein 7
PEACHES AND CREAM LAYER CAKE
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 41 g, TransFat 0 g
PEACHES AND CREAM CAKE (FROM SCRATCH)
I haven't made this yet, but it comes highly recommended by my daughter-in-law! It's a recipe from Mel's Kitchen Cafe.
Provided by swankypup
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
- Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
- Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.
Nutrition Facts : Calories 548.8, Fat 33.6, SaturatedFat 19, Cholesterol 132.4, Sodium 475.4, Carbohydrate 56, Fiber 1.6, Sugar 37.4, Protein 8.6
PEACHES 'N CREAM CAKE
Woman's World 8/29/00. Take a classic combo and turn it into a special dessert with a box cake and whipped topping mix.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
- For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
- Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
- Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
- Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
- Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
- Top with remaining cake layer; spread top and side of cake with remaining frosting.
Nutrition Facts : Calories 449, Fat 24, SaturatedFat 13.4, Cholesterol 94.5, Sodium 441, Carbohydrate 50, Fiber 0.7, Sugar 32.9, Protein 6.7
PEACHES AND CREAM BREAKFAST CAKE
Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.
Provided by Virginia Willis
Categories main-dish
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
- Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
- Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
- Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
- Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.
NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS
Provided by Geoffrey Zakarian
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
- For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
- To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
- Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
- For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
- Before serving, top each cheesecake cup with peach salsa and garnish with mint.
PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE
Make and share this Philadelphia No-Bake Peaches 'n' Cream Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
- Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
- Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
- SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.
Nutrition Facts : Calories 334.4, Fat 20.5, SaturatedFat 10.9, Cholesterol 43.4, Sodium 374.6, Carbohydrate 31.6, Fiber 0.5, Sugar 24.7, Protein 7.4
UPSIDE-DOWN PEACHES & CREAM CAKE
Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
- Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
- Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.
Nutrition Facts : Calories 658 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.94 milligram of sodium
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
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