Peachy Angel Food Cake

PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

PEACHY ANGEL FOOD CAKE ICE CREAM CAKE WITH BOOZY BERRIES

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Put the berries, granulated sugar and rum in a medium bowl and toss to combine.
• Scoop the sorbet onto the cake, packing it in tightly to make a solid layer. Add the berries in an even layer then scoop the ice cream over the berries. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PEACH ANGEL FOOD CAKE

Steps:

• Empty your can of peaches into a bowl. If they aren't already diced cut them up into bite size pieces.
• Add you dry angel food cake mix and stir until well combined.
• Preheat your oven to 350 degrees and dump your mixture into a 9x13" pan that has a non stick surface to it.
• Bake for 25-30 minutes or until it is lightly browned on top and middle feels like it is firming up when gently touched in the middle.
• Put on a cooling rack until cool.
• Slice and serve.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

2 INGREDIENT PEACH ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
• Lightly grease only the bottom of a 9 x 13 baking dish. This cake needs to climb the sides of the pan to rise so don't grease them.
• In a large bowl, add the full can of diced peached. Use a potato masher to mash the peaches into smaller bits. Carefully pour the Angel food cake mix into the peaches, and mix with a wooden spoon until fluffy.
• Pour the batter evenly into the pan. Bake for 32-34 minutes. The top of the cake will be slightly cracked, fluffy, and golden brown.
• Allow cake to cool for 15 minutes before slicing & enjoy! The center will slightly depress as it cools.

TOASTED ANGEL FOOD CAKE WITH GRILLED PEACHES

Steps:

• Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl.
• Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.
• Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.
• Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.
• Slice peaches and serve over warm, toasted angel food cake.
• Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches.

FRESH PEACH TRIFLE

Steps:

• Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

WW PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.