Peach Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices.
• Bake in preheated oven until the peaches are heated through, 20 to 30 minutes.

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.

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Steps:

• Preheat oven to 350 degrees ahrenheit.
• In a large bowl, beat eggs; add sugar and oil, mixing well.
• In another bowl, whisk together flour, salt and baking powder.
• Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
• Add vanilla extract and mix well.
• In a separate bowl, toss sliced peaches with sugar and cinnamon.
• Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
• Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
• Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
• Put in oven and bake 1 hour.
• Cool cake 10 minutes before turning out onto a wire rack.
• Cool completely.
• For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well.
• Spread peach topping over the cooled cake.
• Refrigerate at least 1 hour before serving.

Steps:

• Combine sugar, flour and nutmeg; cut in butter until mixture resembles coarse crumbs. Add nuts.
• Arrange yams and peaches in 1 1/2 quart casserole; sprinkle with sugar mixture.
• Bake at 350F for 35 minutes.
• Sprinkle with marshmallows. Broil until lightly browned.
• Serve immediately.

Steps:

• Whisk together soy milk, vanilla, and eggs until well combined.
• Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.
• Stir in margarine and peaches.
• Pour into 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.
• Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.
• Let cool 10 minutes before serving.
• Serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy!

Steps:

• Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
• Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.