Yummy Peach Cake Food

YUMMY PEACH CAKE

Steps:

• 1. CAKE
• 2. Preheat oven to 300 degrees. Spray Bundt pan with cooking spray. (I use bakers joy).
• 3. Combine all dry ingredients in a large bowl.
• 4. in another bowl, combine buttermilk, eggs, oil & vanilla.
• 5. combine wet and dry ingredients and mix well, either by hand or with mixer.
• 6. fold in peaches and nuts and pour into prepared pan.
• 7. bake 1 hour or until firm.
• 8. SAUCE
• 9. while cake is baking, mix all sauce ingredients in pan. Bring to a boil over medium heat. Stir constantly.
• 10. reduce heat and continue to cook until slightly thickened.
• 11. Immediatly after removing cake from oven, pour hot sauce slowly over cake. As it saoks into cake, continue pouring until all the sauce is used.
• 12. Cool & turn out onto a large plate.
• 13. *NOTE* the next time I make this, I'll cube the peaches so they will be mixed all in the cake.

PEACH CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9-inch springform pan or cake pan with baking spray.
• To your stand mixer add the butter, sugar, and vanilla on medium speed until light and fluffy then add in the eggs one at a time.
• Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined.
• Add the milk.
• Fold the peaches into the batter.
• Pour into pan and bake for 45-50 minutes or until top is lightly browned and a toothpick comes out clean.

EASY SUMMER PEACH CAKE RECIPE

Steps:

• Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
• In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
• In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
• Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
• Set mixer to low and beat in your flour mixture just until blended.
• Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.

YUMMY PEACH CAKE

Steps:

• Set oven to 350*.
• Mix together in a lg bowl: Cake mix, 1 cup of the peach syrup, milk, applesauce & eggs with mixer for 3 mins or until smooth.
• Cut peaches into 1/4" bites to equal 1 1/2 to 2 cups (you will have extra peaches as the large can is needed for the syrup).
• Fold chopped peaches into batter by hand until nicely mixed.
• Pour batter into a greased cake pan of choice (I used a Bundt cake pan).
• Bake according to time on back of cake mix box for pan you have chosen. Bundt cake will tale about 43 minutes.

UPSIDE-DOWN PEACH CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
• Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
• Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
• Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

FRESH PEACH CAKE

Steps:

• Cream butter and sugar and add egg.
• Add flour, soda, salt and milk and beat until smooth.
• Gently fold in peaches.
• Pour into greased and floured 13x9 pan.
• Mix cinnamon and sugar and sprinkle over top.
• Bake at 350 degrees for 30 to 35 minutes.

PEACH CAKE

Steps:

• In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.