Peachalmondbundtcake Recipes

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PEACH POUND CAKE

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11



Peach Pound Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners' sugar

PEACH-ALMOND UPSIDE-DOWN CAKE

Provided by Food Network Kitchen

Time 1h20m

Yield one 9-inch cake

Number Of Ingredients 12



Peach-Almond Upside-Down Cake image

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
  • Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
  • Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
  • Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
4 medium peaches or nectarines, pitted and cut into 6 wedges each
1 1/2 cups all-purpose flour
1/2 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole milk
Vanilla ice cream, for serving (optional)

PEACH BUNDT CAKE

If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won't work, because the water content is too high.

Provided by Antonia Lofaso

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10



Peach Bundt Cake image

Steps:

  • Preheat the oven to 350 degrees F.
  • With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
  • Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
  • In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
  • In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
  • Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
  • Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
  • Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

2 sticks (1 cup) unsalted butter, softened
2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
One 16-ounce can sliced peaches, drained of juices and roughly chopped
3 cups all-purpose flour (see Cook's Note)
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/4 cup buttermilk or whole milk
Nonstick vegetable oil spray

BALTIMORE PEACH CAKE

I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h55m

Yield 12

Number Of Ingredients 11



Baltimore Peach Cake image

Steps:

  • Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
  • Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
  • Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
  • Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
  • Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
  • Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g

⅓ cup white sugar
1 package active dry yeast
1 ¼ cups warm milk (no hotter than 100 degrees F (38 degrees C))
¼ cup melted butter
1 large egg, beaten
1 ½ teaspoons kosher salt
3 cups all-purpose flour, or more as needed
3 tablespoons butter, divided
3 ½ ripe peaches
⅓ cup apricot preserves
2 tablespoons Demerara sugar

PEACH/ALMOND BUNDT CAKE

Quick, easy, and delicious! My friends beg for this cake which I invented out of necessity one day.

Provided by Milette

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8



Peach/Almond Bundt Cake image

Steps:

  • Mix cake mix, eggs, oil and almond flavoring until smooth. It will be fairly stiff. I found chopping the peaches in the pie filling in half works best. Gently fold pie filling into cake mixture until all is blended. Try not to break the peaches up anymore than necessary. Pour into well greased bundt pan. Bake at 350 degrees until cake tests done.
  • Let cool completely in pan before removing from pan.
  • Make glaze to desired consistency and pour over cooled cake.
  • Glaze and serve. Looks lovely with fresh peach slices as a garnish.
  • (You can do the same with a chocolate cake and cherry pie filling, omitting almond flavoring).

Nutrition Facts : Calories 585.8, Fat 25.6, SaturatedFat 4.5, Cholesterol 143.6, Sodium 606.6, Carbohydrate 81.7, Fiber 0.9, Sugar 51.8, Protein 8

1 (18 ounce) yellow cake mix (moist)
4 eggs
1/3 cup oil
1 (21 ounce) can peach pie filling
1/4-1/2 teaspoon almond flavoring
3/4 cup powdered sugar
1 -2 tablespoon half-and-half cream
1/4 teaspoon almond flavoring

PEACH ALMOND CAKE

Make and share this Peach Almond Cake recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13



Peach Almond Cake image

Steps:

  • Preheat oven to 350°F.
  • In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
  • In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
  • Stir into dry ingredients to make smooth, thick batter.
  • Spoon batter into greased 9-inch springform pan or other round cake pan.
  • Arrange peach slices on top in circular fashion.
  • In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
  • Sprinkle over peaches.
  • Bake in preheated 350°F oven 45 to 50 minutes or until done.
  • NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.

Nutrition Facts : Calories 284.2, Fat 9.2, SaturatedFat 4.4, Cholesterol 69, Sodium 289.9, Carbohydrate 45.5, Fiber 1.6, Sugar 26.4, Protein 5.9

1 1/2 cups flour (can use whole wheat)
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup plain low-fat yogurt
1/4 cup butter, melted
1/2 teaspoon almond extract
3 peaches, peeled and sliced
3 tablespoons blanched almonds, sliced
1/2 teaspoon ground cinnamon

PEACH COBBLER POUND CAKE

This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.

Provided by Eddie Jackson

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 25



Peach Cobbler Pound Cake image

Steps:

  • Preheat the oven to 325 degrees F.
  • For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
  • For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
  • Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
  • Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
  • Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
  • For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
  • For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
  • Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
2/3 cup all-purpose flour
Nonstick cooking spray
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1/2 cup buttermilk
2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups)
2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups)
2 tablespoons light brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
2 tablespoons sour cream
2 tablespoons light brown sugar

PEACH PUDDING CAKE

Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.

Provided by Galley Wench

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 16



Peach Pudding Cake image

Steps:

  • Preheat oven to 350°F.
  • Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Using electric mixer, beat butter in large bowl until smooth.
  • Gradually beat in sugar.
  • Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
  • Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
  • Transfer batter to baking dish, spreading evenly.
  • Arrange peach slices over batter, overlapping slightly as needed.
  • Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
  • Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
  • Bake 45 minutes.
  • Remove foil (some cake may stick).
  • Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
  • Cool 1 hour.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.4, Sodium 301.9, Carbohydrate 51.9, Fiber 1.5, Sugar 36.1, Protein 4.2

non-stick vegetable oil cooking spray
1 3/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 1/4 teaspoons baking powder
3/8 teaspoon coarse kosher salt
1/2 teaspoon baking salt
1/2 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks)
1 3/4 cups sugar
2 tablespoons vanilla
2 large eggs
3/4 cup buttermilk
4 cups peaches, peeled and sliced (about 3 pounds)
1 teaspoon cinnamon
1 tablespoon sugar
sweetened whipped cream

PEACH CAKE

Make and share this Peach Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 8



Peach Cake image

Steps:

  • combine cake mix, pudding, eggs, water and oil.
  • pour into a lightly greased 13x9" baking pan --
  • pour peaches over cake mix,.set aside.
  • combine sugar, cream cheese and 5 tbls of reserved peach juice -- beat till smooth --
  • pour over peaches and bake at 350* for 50 minutes.

Nutrition Facts : Calories 555.2, Fat 31.6, SaturatedFat 8.2, Cholesterol 92.2, Sodium 464.9, Carbohydrate 64.1, Fiber 1.5, Sugar 47.8, Protein 6

18 1/4 ounces yellow cake mix
3 ounces instant vanilla pudding
4 large eggs
1 cup water
1 cup oil
29 ounces sliced peaches, drained
1 cup sugar
8 ounces cream cheese

CRANBERRY BUNDT CAKE

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. -Lucile Cline, Wichita, Kansas From Taste of Home's Holiday & Celebrations Cookbook 2002

Provided by The Daycare Lady

Categories     Dessert

Time 1h20m

Yield 12 , 12 serving(s)

Number Of Ingredients 14



Cranberry Bundt Cake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
  • Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
  • Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.

Nutrition Facts : Calories 505.3, Fat 22.4, SaturatedFat 11.8, Cholesterol 96, Sodium 424.5, Carbohydrate 71.5, Fiber 1.6, Sugar 45.5, Protein 6.3

3/4 cup butter or 3/4 cup margarine, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 (14 ounce) can whole berry cranberry sauce
1/2 cup pecans, finely chopped
3/4 cup confectioners' sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract

PEACH POUNDCAKE

This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.

Provided by Jerrelle Guy

Categories     cakes, dessert

Time 2h

Yield 1 (9-by-5-inch) cake

Number Of Ingredients 10



Peach Poundcake image

Steps:

  • Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
  • Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
  • Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
  • Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
  • In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
  • Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.

1 cup/230 grams unsalted butter (2 sticks), melted and cooled to room temperature, plus more for greasing the pan
2 1/2 cups/320 grams all-purpose flour, plus more for dusting the pan
3 medium, ripe, red-hued peaches (about 1 pound), pitted (see Note)
1 tablespoon fresh lemon juice
3 large eggs plus 1 large egg yolk, beaten
1 1/2 teaspoons vanilla extract
1 cup/125 grams unsifted confectioners' sugar, plus more as needed
1 1/2 cups/300 grams granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt

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Food & More; International Women’s Day; Recipes. Breakfast; Lunch; Dinner; Desserts; Beverages; Snacks; Recipes; AIR MILES ® Local; Contact; myOffers; eFlyer; Home; Dessert. …
From foodland.ca


PEAR AND ALMOND CAKE - GOOD HOUSEKEEPING
Using a large metal spoon, fold in the flour and ground almonds. Scrape the mixture into the prepared tin and level the surface. Bake for 20min. Meanwhile, peel, halve and core …
From goodhousekeeping.com


PEACH BUNDT CAKE | RECIPES WIKI | FANDOM
1/2 cup butter or margarine 1 cup sugar 2 eggs 1 tsp vanilla 2 cups flour 4 tsp baking powder 1 cup milk 3 peaches, chopped 1 tsp cinnamon 1/4 cup brown sugar Preheat your oven to 350 …
From recipes.fandom.com


PEACH-ALMOND SPONGE CAKE RECIPE - CHATELAINE.COM
Jun 3, 2013 - This Pin was discovered by CHATELAINE. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


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