Pound Cake Peach Pudding Food

PEACH BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
• Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
• In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
• In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
• Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
• Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
• Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

PEACH PUDDING CAKE

Steps:

• Cut pound cake into 1-inch cubes.
• In a medium bowl toss together pound cake cubes with drained sliced peaches.
• In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
• Pour over cake mixture, stir gently.
• Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
• Lightly butter 8 inch square baking pan.
• Preheat oven to 350°F.
• Spoon mixture into pan and sprinkle with remaining sugar.
• Bake 35-40 minutes or until just set.

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.

PEACH COBBLER POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
• For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
• Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
• Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
• Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
• For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
• For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
• Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

PEACH CAKE PUDDING

Steps:

• Combine peaches with sugar, orange juice& nutmeg.
• Spoon into a 11x7 baking dish.
• Topping: Beat butter with sugar til fluffy.
• Beat in eggs one at a time.
• Stir in orange rind and vanilla.
• Stir 1/2 dry ingredients into batter, then stir in milk and then rest of flour.
• Spread on peaches and bake at 375 for about 50 minutes.

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.

PEACH POUNDCAKE

Steps:

• Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
• Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
• Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
• Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
• In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
• Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.

PEACH PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl.
• Using electric mixer, beat butter in large bowl until smooth.
• Gradually beat in sugar.
• Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
• Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
• Transfer batter to baking dish, spreading evenly.
• Arrange peach slices over batter, overlapping slightly as needed.
• Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
• Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
• Bake 45 minutes.
• Remove foil (some cake may stick).
• Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
• Cool 1 hour.
• Serve warm with whipped cream.

PEACH CREAM CAKE

Steps:

• Cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
• In large bowl, combine condensed milk, water,and almond extract.
• Add pudding mix; beat well.
• Chill 5 minutes.
• Fold in whipped cream.
• Spread half the cream mixture over cake slices; arrange half the peach slices on top.
• Repeat layering, ending with peach slices.
• Chill 4 hours or until set.
• Cut into squares to serve.
• Refrigerate leftovers.