Peachcustardcake Recipes

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:

• 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:

• 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.

Steps:

• Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

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.

Steps:

• Heat oven to 350°F. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of 8-inch square glass baking dish, pat mixture evenly. Top with peaches. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
• Meanwhile, in medium bowl, beat eggs, yogurt and vanilla with wire whisk until smooth. Pour over top of partially baked kuchen. Sprinkle pecans over yogurt mixture.
• Bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Serve warm.

Steps:

• Cream butter and sugar and add egg.
• Add flour, soda, salt and milk and beat until smooth.
• Gently fold in peaches.
• Pour into greased and floured 13x9 pan.
• Mix cinnamon and sugar and sprinkle over top.
• Bake at 350 degrees for 30 to 35 minutes.

Steps:

• Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
• Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
• Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
• Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
• Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
• In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
• In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
• Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

Steps:

• In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

Steps:

• Preheat oven to 375 deg F.
• Mix flour, salt and butter until crumbly and press into the bottom and partway up the sides of a 9 x 13 pan.
• Drain peaches reserving juice and arrange over crust evenly.
• Combine sugar and cinnamon and sprinkle over peaches then bake for 20 minutes
• Combine the reserved juice with the evaporated milk and eggs and pour over the peaches then bake for another 30 mins until custard is set.

Steps:

• Drain peaches thoroughly and arrange evenly in a 13x9" baking pan. Spread cottage cheese evenly over peaches and set dish aside.
• In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
• In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
• In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
• Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.
• Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
• Bake at 325° for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
• Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).

Steps:

• Heat oven to 400 degrees F.
• Stir together flour, 2 tablespoons sugar, the salt and baking powder.
• Work in butter until mixture is crumbly.
• Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches.
• Arrange peaches in pan.
• Mix 1/3 cup sugar and the cinnamon.
• Sprinkle over peaches (it may seem like a lot, but it's not).
• Bake 15 minutes.
• Blend egg yolks and whipping cream.
• Pour over peaches.
• Bake 25 to 30 minutes or until custard is set and edges are light brown.
• Serve warm with vanilla ice cream.
• Refrigerate any remaining dessert.

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.

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add the ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes.
• In the meantime, make your curd filling: Combine the sugar, cornstarch and salt in a saucepan and whisk to combine. Stir in the peach nectar, egg yolks and lemon juice. Bring to a simmer over medium heat. Cook, whisking constantly, until the filling thickens and coats the back of a spoon; this will take 5 to 7 minutes after it comes to a simmer.
• Remove from the heat and stir in the butter, a tablespoon at a time. Strain the filling into a 9-by-13-inch glass baking dish. Cover with a sheet of plastic wrap to prevent a skin from forming and chill completely, about 1 hour.
• While your filling is chilling, lightly spray four 5-inch tart pans with removable bottoms with nonstick cooking spray. Divide your chilled tart dough into 4 pieces, then press into the bottom and up the sides of each prepared pan. Freeze until firm, about 10 minutes. Use a paring knife to trim any excess dough.
• Place the tart shells on a baking sheet, line each shell with parchment and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the parchment and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool completely.
• Divide the chilled curd/custard among the tart shells. Put back into the refrigerator while you make the meringue.
• In the meantime, make your meringue: Add the sugar and water to a saucepan over high heat. Bring to a boil, then once at a boil, cook for 4 minutes.
• While your sugar is cooking, put your egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment and beat on low speed. When the sugar mixture on the stovetop comes to a boil, turn the mixer to high speed.
• When the sugar syrup is ready, turn the mixer to medium-low speed. Pour the syrup in a steady stream in between the side of the bowl and the whisk attachment while the mixer is running. Turn the mixer to high and beat for 2 full minutes. Transfer the meringue to a pastry bag fitted with desired tip.
• Pipe decorative designs with the meringue on the tarts. Use a pastry torch to brown. Garnish with basil leaves and serve.

Steps:

• Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

Steps:

• Perheat oven to 350.Grease bunt cake pan .
• Place nuts in bottom of pan.
• Put all ingredients in mixing bowl.Mix on medium speed until smooth. Pour batter in pan. Bake 45 minutes to 1 hour .( depends on your oven).
• Prick holes in top of cake .
• Glaze.
• In small pan melt butter ,add sugar and water. Bring to a boil , boil 5 minutes stirring constantly.Allow to cool , stir in peach schapps . Pour over cake and allow to set overnight . Invert onto a platter.

Steps:

• In a large bowl, combine the sugar, flour and cinnamon. Add peaches; toss to coat. Transfer to a greased 8-in. square baking pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with milk. , Drop by spoonfuls onto peaches; spread evenly. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

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.

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.