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.
PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
PEACH COFFEE CAKE
This recipe has been a family favorite for many years. I especially like making it for Christmas.-Barbara Gerriets, Emporia, Kansas
Provided by Taste of Home
Time 1h
Yield 2 coffee cakes.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down, Turn onto a lightly floured surface; divide in half. Roll each portion into a 20x10-in. rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top. , Roll up jelly-roll style, starting at a long end. Pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet, curving ends to make a "U" shape. With scissors, make cuts every 1-1/2 in., Cover and let rise in a warm place for 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; drizzle over warm coffee cakes. Cool.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 200mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH COBBLER COFFEE CAKE
"Absolutely delicious," is how our Taste Testers described this comforting coffee cake that features peaches and a delectable frosting. Serve it warm for an extra-special treat. -Virginia M Krites, Cridersville, Ohio
Provided by Taste of Home
Time 1h35m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined., Pour half the batter into a greased 13x9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. , For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.
Nutrition Facts : Calories 666 calories, Fat 28g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 95g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.
PEACH COFFEE CAKE II
This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....
Provided by Cookin_Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
- In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g
PEACH COFFEE CAKE
A Sinful Coffee Cake that melts in your mouth from the first bite. Great to enjoy with milk in the morning or ice cream at night! Just don't get caught eating more then one bite, this is a good ol' southern recipe!
Provided by bree.fausnaught
Categories Breads
Time 1h40m
Yield 1 Bundt Cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees F and grease your bundt pan.
- Using a hand mixer, or if you have one of those fancy kitchens, a standing mixer, and beat your butter until it is light and creamy.
- Gradually mix in your sugar until you get a light and airy texture.
- Next add your eggs in, one at a time. Make sure each egg is thoroughly mixed in before adding the next egg.
- Go ahead and add in your vanilla and cinnamon.
- Whisk your flour, baking soda, baking powder, and salt in a large bowl.
- Next we're going to add in our flour mixture and our sour cream. Alternate these two ingredients; 1 cup flour, 1/2 cup sour cream, 1 cup flour and so on until you're out of flour and sour cream.
- Now it's time to layer your cake. Add 1/2 of your batter to the greased bundt pan. Then add your peach mixture, spreading it evenly throughout the pan. Top with the remaining batter and smooth.
- Bake on 350 degrees F for 50 minutes to an hour.
- Now this cake is already sweet enough, but who wouldn't want just a little icing on top --.
- Icing:.
- Mix together all of your ingredients: butter, powdered sugar, jam, and vanilla to make a thick rich icing.
- You can either just ice the top of the cake or heat it up in the microwave or on the stove and drizzle it over the top.
Nutrition Facts : Calories 560.7, Fat 28.8, SaturatedFat 17.4, Cholesterol 133, Sodium 410, Carbohydrate 70.8, Fiber 1.4, Sugar 45, Protein 6.2
PEACH CAKE II
Make and share this Peach Cake II recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8 inch pan.
- Cream together the sugar and butter.
- Add the flour, milk, salt, and baking powder.
- Mix well and pour into prepared pan.
- Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top.
- Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
- Makes 1 - 8x8 inch cake
- Peach Cake 3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans.
- Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done. Makes 1 - 9x13 inch pan
Nutrition Facts : Calories 2651.4, Fat 132.6, SaturatedFat 82.6, Cholesterol 352.6, Sodium 2487.6, Carbohydrate 357.6, Fiber 11.5, Sugar 245.2, Protein 25.1
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