BARB'S FRESH PEACH TORTE
This is my MIL recipe. She gave it to me after she knew I could cook. But I still like her to make it every once in a while.
Provided by Nikki Kate
Categories Dessert
Time 2h30m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan.
- Chop peaches.
- Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip.
- Pour into lined pan.
- Top with the reserved 1/2 cups graham cracker crumbs.
- Chill about 2 hours.
FRESH PEACH TORTE
My all time favourite dessert that's foolproof and always loved. I've been making this for 25 years. I've made it often with strawberries, just use about 1 lb (1 litre); have also used rhubarb, blueberries, nectarines.... You can use light or regular sour cream. A guaranteed winner!
Provided by woodland hues
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour and salt.
- Cut in butter.
- Stir in sour cream.
- Press into bottom of a springform pan.
- Bake 20 minutes at 375 degrees F.
- Arrange peaches over base when it is ready.
- Pour mixed topping ingredients over peaches and return to oven.
- Bake 60 minutes at 375 degrees F.
Nutrition Facts : Calories 481.4, Fat 27.2, SaturatedFat 16.3, Cholesterol 152.6, Sodium 191.9, Carbohydrate 55, Fiber 1.9, Sugar 32.4, Protein 6.7
PEACH GRAHAM UPSIDE DOWN TORTE
This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
Provided by Carol
Categories Peach Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
- Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 27.3 g, Cholesterol 70.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 236.3 mg, Sugar 20.8 g
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH GRAHAM UPSIDE DOWN TORTE
This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
Provided by Carol
Categories Peach Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
- Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 27.3 g, Cholesterol 70.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 236.3 mg, Sugar 20.8 g
PEACH TORTE
This kosher recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try this one yet. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Shirley Pollock, Lauderhill Hadassah in Florida.
Provided by PanNan
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 13 X 9 pan. Preheat oven to 350°F.
- Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
- In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
- Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.
PEACH GRAHAM UPSIDE DOWN TORTE
This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
Provided by Carol
Categories Peach Desserts
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
- Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 27.3 g, Cholesterol 70.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 236.3 mg, Sugar 20.8 g
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