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
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 ANGEL FOOD CAKE
This is a great tasting super easy (not to mention, low fat and low calorie) dessert!
Provided by Amy Brolsma
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 14
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g
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
PEACHY BREAKFAST MUG CAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
- Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
- Top with the yogurt and a drizzle of honey.
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.
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
SWEET PEACH CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
- Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
- For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.
PEACH DUMP CAKE FOR 2
This is a take on peach dump cake made with a cake mix. This recipe uses Recipe #121352 and is perfect for a couple or small family.
Provided by PaulaG
Categories Dessert
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
- Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
- Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
- Can be served immediately or is also good room temperature.
Nutrition Facts : Calories 212.2, Fat 12.1, SaturatedFat 7.3, Cholesterol 30.5, Sodium 84.6, Carbohydrate 27.5, Fiber 3.5, Sugar 24.5, Protein 2.1
PEACH ANGEL FOOD CAKE
Dessert doesn't mean slaving in the kitchen all day long when you use this recipe. The prepared angel food cake makes it so easy.-Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place cake on individual plates. Top with peaches and whipped cream; sprinkle with nutmeg if desired.
Nutrition Facts :
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
OLD-FASHIONED PEACH CAKE
Buttery topping makes this cake good with morning coffee or as a dessert too. I like it warm with whip cream. Pie filling and cake mix make it super easy!
Provided by LAURIE
Categories Breads
Time 55m
Yield 1 13x9 pan
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine first 7 ingredients in a large mixer bowl.
- Blend at low speed til moistened.
- Beat 2 minutes and medium.
- Spread into a greased and floured 13x9 pan.
- Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly.
- Sprinkle over the batter.
- Bake at 350 for 40-50 minutes until center springs back when touched.
- Serve slightly warm, with whipped cream.
YUMMY PEACH CAKE
This recipe was made up on a use what you have moment. I wanted to make a pineapple cake but found I was out of pineapple so I got out the peaches and made it up as I went. Kids liked it better than the pineapple cake. Very moist and smells so good while its baking.
Provided by ZaneZoesMom
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350*.
- Mix together in a lg bowl: Cake mix, 1 cup of the peach syrup, milk, applesauce & eggs with mixer for 3 mins or until smooth.
- Cut peaches into 1/4" bites to equal 1 1/2 to 2 cups (you will have extra peaches as the large can is needed for the syrup).
- Fold chopped peaches into batter by hand until nicely mixed.
- Pour batter into a greased cake pan of choice (I used a Bundt cake pan).
- Bake according to time on back of cake mix box for pan you have chosen. Bundt cake will tale about 43 minutes.
Nutrition Facts : Calories 186, Fat 4.8, SaturatedFat 0.9, Cholesterol 40.8, Sodium 228.6, Carbohydrate 33.8, Fiber 1.1, Sugar 20.8, Protein 3
PEACH COBBLER DUMP CAKE II
If you love peaches, you will love this cake. My grandmother used to make it for Sunday dinner.
Provided by GERONEMO
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
- Bake in the preheated oven for 60 minutes, or until the top is browned.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 53.8 g, Cholesterol 21.2 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 392.5 mg, Sugar 38 g
WW PEACH ANGEL FOOD CAKE
Make and share this Ww Peach Angel Food Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 35m
Yield 1-2 cakes (1 tube, 2 loaf pans), 10 serving(s)
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 185.8, Fat 0.3, Sodium 334.3, Carbohydrate 42.7, Fiber 0.8, Sugar 23.6, Protein 4.4
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
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
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
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