GEORGIA PEACH POUND CAKE
Georgia Peach Pound Cake is a moist and dense pound cake with lots of fresh peach flavor. It's a wonderful southern dessert for peach season. Made with two cups of chopped fresh peaches, there's a little peach in every bite.
Provided by Christin Mahrlig
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees and butter and flour a 10-inch tube pan. Or you can use baking spray.
- Using a stand mixer, beat butter and sugar until light and fluffy, 6-8 minutes.
- Beat in eggs one at a time.
- Beat in vanilla. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Set aside 1/4 cup of flour to toss with the peaches and sift together the remaining flour with the baking powder and salt. Add to mixing bowl and mix just until incorporated.
- Toss peaches with the 1/4 cup flour and fold into batter.
- Transfer batter to prepared pan. Bake for 60 minutes. Let cool 10 minutes and then remove from pan.
GA PEACH POUND CAKE
This Georgia peach pound cake can also be made with other fruits such as apple or cherry.
Provided by Dent norton
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
- Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 44.1 g, Cholesterol 77 mg, Fat 13 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 195.7 mg, Sugar 26.1 g
GEORGIA PEACH CAKE
Make and share this Georgia Peach Cake recipe from Food.com.
Provided by breezermom
Categories Dessert
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
- Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
- Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
- Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
- Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.
SOUTHWEST GEORGIA POUND CAKE
What more can I say, this recipe comes courtesy Paula Deen. For a real treat, serve yourself a slice while it's still warm. If you use Splenda instead of sugar use the Splenda sugar blend for baking, It comes in a small yellow and orange bag.
Provided by Barb G.
Categories Dessert
Time 1h45m
Yield 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease and flour a 10-inch bundt pan: DO NOT PREHEAT OVEN.
- Using an electric mixer, cream the butter and sugar together until fluffy; add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt; alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour; stir in flavoring.
- Pour batter into prepared pan; PUT INTO COLD OVEN and set the temperature to 325°F Bake for 1 hour and 15 minutes WITHOUT OPENING THE DOOR (DON'T PEEK); Bake an additional 15 minutes if necessary.
- Remove from the oven and cool in pan for 15 minutes, invert cake onto cake plate.
Nutrition Facts : Calories 411.9, Fat 19, SaturatedFat 11.3, Cholesterol 120.6, Sodium 118.8, Carbohydrate 56, Fiber 0.6, Sugar 37.6, Protein 5.2
SOUTHERN PEACH TOASTS
These mini peach toasts are my creative homage to a beloved southern fresh peach cobbler. It has an upscale presentation and is very easy to prepare. -Mary Louise Lever, Rome, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 5 ingredients. Let stand for 15 minutes, stirring occasionally. Spread cut sides of English muffins with mascarpone cheese. Drain peaches; reserving liquid. Arrange peaches over muffins; brush with some of the reserved liquid. Place on a foil-lined baking sheet; sprinkle with brown sugar., Broil 3-4 in. from heat until caramelized and bubbly, 3-4 minutes. Garnish with mint.
Nutrition Facts : Calories 202 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 136mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
GEORGIA PEACH SHORTCAKE
Steps:
- Combine the peaches and 3 tablespoons of sugar in a small bowl and mix well. Set aside for at least 1 hour.
- Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and stir until combined. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and remaining tablespoon of sugar and stir until the dry ingredients are just moistened.
- Turn the dough onto a lightly floured surface and knead 3 or 4 times. Roll the dough to a 1-inch thickness and cut with a 2 1/2-inch biscuit cutter. Press the scraps together and continue to cut biscuits until all the dough is used. Place the biscuits on a lightly greased, shiny baking sheet. Bake until lightly browned and no longer doughy in the middle, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool slightly.
- To serve, split each shortcake in half and place a generous amount of peaches on the bottom half. Place the other half on top and garnish with whipped cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 415 milligrams, Sugar 16 grams, TransFat 1 gram
PEACH CAKE
Make and share this Peach Cake recipe from Food.com.
Provided by Greggy
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 11
Steps:
- 1. Mix flour, sugar, baking powder, non-fat dry milk, and pink himalayan sea salt in a stand mixer or had mixer with a paddle attachment, except the peaches.
- 2. Add peach juice, vanilla extract, peach extract, vegetable oil, eggs, and mix until incorporated and free of lumps. Scrape bowl in between mixing.
- 3. Add peaches and mix until well incorporated.
- 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
- Variations:.
- You could layer the cake with cream cheese frosting, peach preserves, fresh peaches and whipped cream on the outside. It's super delish, when you do this.
- You could make a peach simple syrup by mixing 1 cup of sugar and 1 cup of hot peach juice. Cool down and spritz the cake (with a mini spray bottle) with the simple syrup for a more moist and flavorful cake.
Nutrition Facts : Calories 4562.9, Fat 127.7, SaturatedFat 19.7, Cholesterol 570, Sodium 2820.8, Carbohydrate 774.5, Fiber 13.2, Sugar 440.6, Protein 80.8
SOUTHERN PEACH SHORTCAKE
My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
- Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
- Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
- Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
- Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
- While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
- Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
- Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
- Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g
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- Beat butter and ¾ cup of the sugar with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed. Add egg, vanilla, and lemon zest, and continue beating until combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Set aside. Whisk together flour, baking powder, and salt in a medium bowl until combined. Reduce mixer speed to low, and add flour mixture to butter mixture alternately with sour cream in 3 additions, beginning and ending with flour mixture, beating until just combined (batter will be thick).
- Spoon two-thirds of batter into prepared pan, spreading to cover bottom. Stir together cinnamon and remaining ½ cup sugar in a small bowl. Arrange half of the peach slices over batter in pan. Sprinkle with half of the cinnamon-sugar. Dollop remaining one-third batter over peach mixture in pan. Top with remaining peach slices, and sprinkle with remaining cinnamon-sugar. Sprinkle with pecans.
- Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 45 to 55 minutes. Let cool completely in pan on a wire rack, about 1 hour.
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