Peaches N Cream Pound Cake Food

PEACHES AND CREAM CAKE

Steps:

• Preheat the oven to 350º Fahrenheit.
• Spray a 9x13 baking pan with cooking spray.
• In a bowl, beat together the melted butter, eggs and milk using a hand mixer.
• Add in the flour, baking powder, salt and dry pudding mixes.
• Beat until smooth, scraping the sides of the bowl as needed.
• Pour the cake batter into the prepared pan.
• Drain the peaches but reserve the juice.
• Arrange the peach slices on top of the batter.
• In a small bowl, cream the cream cheese until smooth and creamy.
• Add in the sugar and peach juice. Mix well.
• Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1" of the edge of the pan.
• Sprinkle with cinnamon and sugar.
• Bake for 45-55 minutes. This cake is hard to tell if it is done because of the cream cheese. Bake until the center no longer jiggles and the cake part is puffy and no longer runny.
• Allow the cake to cool to room temperature completely, then cover and refrigerate.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

POUND CAKE WITH PEACHES AND CREAM

Steps:

• Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
• Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
• Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
• Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.

GRILLED POUND CAKE WITH CREAM CHEESE GLAZE AND GRILLED PEACHES

Steps:

• For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
• Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
• For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
• For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
• Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.

PEACHES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• Make Filling: In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, alternating with milk. Beat in cinnamon and vanilla until light and fluffy.
• Assemble the cake: Slice cakes horizontally to make 4 layers. Reserve 8 peach slices for garnish; chop remaining peaches. Fill each layer with 1/3 cup frosting mixture and 1/2 cup chopped peaches. Frost top and sides of cake with remaining frosting. Garnish with sliced peaches.

PEACHES AND CREAM, LITERALLY

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.

PEACHES N' SOUR CREAM POUND CAKE BREAD PUDDING

Steps:

• 1. Grease 6-4 inch crocks with 2 tablespoons butter. Preheat oven to 350 degrees.
• 2. Cut pound cake into 1 inch cubes and place in a large bowl or on a baking sheet. Allow cake to dry out for 1 hour.*
• 3. In a smaller bowl combine pecans, diced peaches, sugar and cinnamon. Pour this mixture over cake and toss to coat. Spoon mixture into crocks.
• 4. In a medium bowl whisk milk, eggs, sour cream and peach schnapps.
• 5. Spoon ¼ cup egg mixture into each crock. Soak for 10 to 15 minutes, gently pressing pound cake into milk mixture.
• 6. Dot top of each crock with remaining butter. Bake for 35 to 40 minutes at 350 degrees. Cool slightly and drizzle with caramel sauce and fresh peach slices, if desired. Serve warm or at room temperature.
• 7. *To dry cake out faster, bake at 350 degrees for 5 minutes, turning cake pieces after 2 minutes to dry out all sides.

PEACHES AND CREAM CAKE

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 CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
• Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
• For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
• For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
• Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.

POUND CAKE WITH BRANDIED PEACH SAUCE

Steps:

• In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. , Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form., Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.

PEACHES AND CREAM POKE CAKE

Steps:

• Make and prepare cake according to the instructions on the box. Use a 9x13 baking pan. Cook for recommended time. Use a toothpick to test center to make sure it comes out dry and clean. You want the cake cooked through.
• When the cake is done, take out of the oven and use the end of a wooden spoon to poke holes all over it. You want larger holes, not small ones, so that the peach mixture soaks into all of the cake. Let the cake cool while you prepare the peach filling.
• Prepare the peach filling : take the large chunks of peeled peaches (4 peaches) and place into a food processor or a blender and blend up. I like to leave some larger chunks and some pureed peaches. Blend/chop to your liking.
• Add the peach puree, sugar, and lemon juice to a saucepan over medium-high heat. Stir and let it come to a low boil so it can thicken slightly and the sugar can dissolve. This only takes about 3-4 minutes. Once it's slightly thickened remove from heat and pour over the cake making sure the holes are filled.
• Cover and let refrigerate for 2 hours.
• Prepare the whipped topping by beating the cream cheese and granulated sugar into a larger mixing bowl. In a separate bowl, or a stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. This will take about 5 minutes.
• Add the whipped cream into the cream cheese mixture and stir to combine. Frost the cake, cover, and let refrigerate for at least 4 hours. When you're ready to serve, top the cake or each slice with fresh peach chunks.

PEACH MOUSSE

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.

PEACHES AND CREAM CAKE (FROM SCRATCH)

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.

PEACH POUND CAKE RECIPE

Steps:

• Preheat oven to 325 degrees. Grease a large bundt cake pan well (about 10" in size).
• With a standing mixer or hand mixer, cream butter until light and fluffy, about 1-2 minutes. Add in brown sugar and granulated sugar. Cream until well combined, about 1 minute.
• Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).
• In a separate bowl, sift flour, salt, baking soda, and cinnamon together.
• Beginning and ending with the flour mixture, alternately add in flour and sour cream (I did it in thirds: 1/3 flour mixture, 6 Tbsp of sour cream, 1/3 flour mixture, 6 Tbsp of sour cream, and the last 1/3 of the flour mixture). Mix until just combined.
• Stir in vanilla extract, and the fold in the fresh peaches.
• Pour the batter into the prepared bundt cake pan, spreading the batter in an even layer.
• Bake for 65-70 minutes, or until a cake tester comes out clean.
• Allow to cool at least 10-15 minutes before removing from the pan.

PEACHES 'N CREAM CAKE

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.

PEACHES 'N CREAM POUND CAKE

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.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

THE CAKE DOCTOR PEACHES & CREAM CAKE

Steps:

• Preheat oven to 350. Grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour.
• Place about 8 of the peach halves in a food processor fitted with the steel blad and process until smooth. This should measure about 1 1/2 cups. Reserve 1/2 cup syrup and the remaining peach halves.
• Place cake mix, peach puree, melted butter, eggs, and vanilla in mixing bowl. Blend with mixer on low, for 1 minute. Stop the machine and scrape down sides of bowl. Increase mixer speed to medium, and beat 2 to 3 minutes more, scraping down sides again if needed. Divide batter between prepared pans. Place in the oven.
• Bake cakes until golden brown and spring back when lightly pressed with your finger, 28-32 minutes. Remove pans from oven and cool on wire rack 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack. While layers are still warm, poke holes in top of them with toothpick or wooden skewer. Carefully pour reserved peach syrup over the layers so that the cake soaks up all the juice. Let the layers cool completely.
• Meanwhile, prepare sweetened cream and served in the refrigerator. (Instructions for sweetened cream at bottom.) Cut the remaining peach halves into 1/2 inch thick slices. Place one cake layer, right side up, on serving platter. Spread the top with sweetened cream. Place the second layer, right side up, on top of the first and frost the top and sides of the cake with clean, smooth strokes. Arrange the peach slices attractively on top of the cake.
• Sweetened Cream:.
• Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes.