Peaches N Cream Cake Recipes

Steps:

• Drain peaches, reserving 1-3 T juice for the topping and set aside.
• Combine cake mix, melted butter, and egg in medium bowl.
• A soft dough will form.
• This can be done by hand or with an electric mixer.
• Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
• Cover dough with drained peaches.
• To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
• Spread over peaches.
• Sprinkle with cinnamon.
• Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
• Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
• For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
• For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
• Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
• Bake for 25 minutes, or until the center is cooked through.
• In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
• Remove cake from oven and let cool for 30 minutes or until room temperature.
• Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
• Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
• Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
• Pairs well with Chardonnay.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
• Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
• Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.

Steps:

• Whisk pudding and milk in medium bowl until well blended. Gently stir in whipped topping.
• Pit, slice and chop peaches into bite size chunks, leaving half a peach slice for garnish (if desired).
• Gently fold peaches into pudding mixture.
• Add 1/4 cup peach filling into bottom of mason jar.
• Add about ½ cup of cake pieces. Top with 1/ 4 cup peach filling.
• Garnish with half peach slice and fresh mint (if desired).
• Place cap on mason jar and refrigerate until ready to serve.

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350°.
• Grease and flour a 10" tube pan.
• In large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Add vanilla.
• In a small bowl, combine dry ingredients and add to the creamed mixture.
• Fold in sour cream and chopped peaches.
• Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.

Steps:

• For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
• For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
• Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
• Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
• Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
• Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
• Top with remaining cake layer; spread top and side of cake with remaining frosting.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
• In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
• Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
• Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

Steps:

• Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a bowl.
• Whisk the honey and extract into the yogurt.
• Cut the peaches into wedges. Sprinkle the yogurt with a little of the cereal for texture and crunch. Serve yogurt with the peaches for dipping.

Steps:

• In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.

Steps:

• In a small bowl, combine the peaches, 3 teaspoons sugar and lemon juice; set aside. Combine whipped cream, vanilla and remaining sugar; fold gently. Cut sponge cakes into small pieces; place in a bowl. Fold in peach mixture and whipped cream. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
• Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
• Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
• Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
• Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
• Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
• Whip heavy cream in a bowl until stiff peaks form.
• Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.

Steps:

• Preheat oven to 350. Grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour.
• Place about 8 of the peach halves in a food processor fitted with the steel blad and process until smooth. This should measure about 1 1/2 cups. Reserve 1/2 cup syrup and the remaining peach halves.
• Place cake mix, peach puree, melted butter, eggs, and vanilla in mixing bowl. Blend with mixer on low, for 1 minute. Stop the machine and scrape down sides of bowl. Increase mixer speed to medium, and beat 2 to 3 minutes more, scraping down sides again if needed. Divide batter between prepared pans. Place in the oven.
• Bake cakes until golden brown and spring back when lightly pressed with your finger, 28-32 minutes. Remove pans from oven and cool on wire rack 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack. While layers are still warm, poke holes in top of them with toothpick or wooden skewer. Carefully pour reserved peach syrup over the layers so that the cake soaks up all the juice. Let the layers cool completely.
• Meanwhile, prepare sweetened cream and served in the refrigerator. (Instructions for sweetened cream at bottom.) Cut the remaining peach halves into 1/2 inch thick slices. Place one cake layer, right side up, on serving platter. Spread the top with sweetened cream. Place the second layer, right side up, on top of the first and frost the top and sides of the cake with clean, smooth strokes. Arrange the peach slices attractively on top of the cake.
• Sweetened Cream:.
• Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes.