PARVE PEACH CAKE
Posted for the Zaar World Tour-Jewish. This recipe was taken off of a Jewish recipe website. I haven't made this recipe, but it sounds like it would be quick, easy and delicious. Parve is a Jewish term for all foods which do not fall into the meat or dairy category. They can be freely consumed with either meat or dairy.
Provided by Bayhill
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF. Grease and lightly flour a 13" x 9" pan.
- In a large bowl, mix all ingredients together, by hand until thoroughly mixed.
- Pour into the prepared pan. Bake at 375ºF for 50 minutes or until a wooden pick inserted in middle comes out clean.
Nutrition Facts : Calories 411.1, Fat 22.9, SaturatedFat 3.1, Cholesterol 52.9, Sodium 316.7, Carbohydrate 48.7, Fiber 1.4, Sugar 31.8, Protein 4.7
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
EASY PASSOVER CAKES
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.
Provided by Ruth Joseph
Categories Cake Dessert Bake Passover Kosher for Passover Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
- In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
- After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.
PEACH AND PLUM CAKE
This is an amazing summer cake with peaches! Would be extra special served with a scoop of vanilla ice cream.
Provided by Marya Hajsaleh
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
- Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
- Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 47.9 g, Cholesterol 58.3 mg, Fat 9.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 273.1 mg, Sugar 31.3 g
AMAZINGLY PARVE CHEESECAKE
Make and share this Amazingly Parve Cheesecake recipe from Food.com.
Provided by Mirj2338
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Crush the biscuits in a food processor.
- Melt the margarine and pour over the crushed cookies.
- Add the cinnamon.
- Press into the bottom and slightly up the sides of a springform pan.
- Set aside.
- Mix all the filling ingredients together with an electric mixer until well blended.
- Pour into cookie crust.
- Bake in a preheated oven at 250 degrees Celsius (400 degrees Fahrenheit) for 10 minutes.
- Turn the heat down to 150 degrees Celsius and bake for an additional 60 minutes.
- Do not open the oven door at peek at the cake during this time.
- Turn off the oven and leave the cheesecake in the oven for an additional hour or more.
- Place in the refrigerator for several hours before serving.
- Variation: use brown sugar for a caramel cheesecake.
- This cake may be topped with your favorite pie filling.
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